Anita’s Healthy and Fully Delicious Arugula, Boiled Potato and Egg Salad

A very satisfying Arugula salad made with boiled potato, boiled egg, cherry tomatoes, and kalamata olives with a light lemon-honey vinaigrette so refreshing for this Spring Season. Spread the Love!

Ingredients for One serving

1 large potato boiled, peeled and sliced

6-8 Kalamata olives, pitted

5-6 cherry tomatoes, halved

1 boiled egg

fresh Arugula

Lemon-Honey Vinaigrette

1/2 teaspoon Dijon mustard

2 tablespoons Extra Virgen Olive Oil

1 teaspoon honey

2 Tablespoon juice of fresh lemon

1 teaspoon balsamic vinegar

salt and fresh cracked pepper, to taste

Preparation

1. In a medium size salad bowl, whisk all vinaigrette ingredients together. Add Arugula and toss well to combine.
2. Arrange arugula in the center of a plate, boiled egg, potato, cherry tomatoes and kalamata olives all around.
3. Season potatoes, egg and tomatoes with salt and fresh cracked pepper. Enjoy and Spread the Love!