Bibb and Arugula Salad with Eggs
- 1 of 1 Whisk 2 tbsp red wine vinegar, 1 tbsp grainy Dijon mustard, 1 tsp each dried oregano and garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Gradually drizzle in 1/2 cup olive oil while whisking constantly. In a large bowl, combine 1 large head Bibb lettuce torn into bite-size pieces (about 10 cups), 3 cups baby arugula and 1 cup cooked chickpeas. Toss with 1/4 cup dressing. Top with 4 quartered hard-boiled eggs and drizzle with 2 tbsp dressing. Serve remaining dressing on the side.
Servings Per Recipe: 12
Per Serving: 3 g pro., 1 g fiber, 4 g carb., 11 g Fat, total, 129 kcal cal., 206 mg sodium