Lunch or Dinner
Artichoke Egg Salad
Artichoke Egg Salad
Serving Size: 2
Each serving contains: 2 proteins, 0 carbs, 2 veg, 1 fat
Ingredients:
Servings: 8 Size: 2 Tbsp
Serving Size: 2
Each serving contains: 2 proteins, 0 carbs, 2 veg, 1 fat
Ingredients:
- 4 hard-boiled eggs
- ½ cup cherry tomatoes
- ½ cup black olives
- 1 cup arugula
- 1 cup artichokes, chopped
- 2 Tbsp olive oil
- 4 Tbsp homemade balsamic vinaigrette
Servings: 8 Size: 2 Tbsp
- ½ cup balsamic vinegar
- ¼ cup water
- 3 Tbsp olive oil
- 1 Tbsp dijon mustard
- 1 Tbsp garlic, minced
- 1 Tsp honey
- Salt and pepper
- Boil eggs in water for 10 minutes. Drain and rinse under cold water for 1 minute.
- While eggs cook, set the cherry tomatoes on a baking sheet and drizzle with olive oil. Broil on high for 5 minutes or until tomatoes burst and are slightly charred.
- Drain the artichoke hearts and chop into ½ inch cubes.
- Peel and dice the hard-boiled eggs and toss with tomatoes, artichokes, olives and vinaigrette. Spoon half of the mixture over arugula just before serving.