Tuna, Arugula, and Egg Salad with Pita Chips

By barbie24

Calories: 269; Fat: 17.1g; Protein: 13.7g; Carbs: 16.2g; Fiber: 2.5g; Cholesterol: 115mg; Iron: 1.3mg; Sodium: 635mg; Calcium: 78mg

* Serving size: about 2 cups salad and 1/2 ounce pita chips

Ingredients

• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 6 cups loosely packed baby arugula
• 1 cup halved cherry tomatoes
• 1/2 cup very thinly vertically sliced red onion
• 1/4 cup chopped kalamata olives
• 1 tablespoon capers
• 2 hard-cooked large eggs, halved
• 1 (5-ounce) can light tuna in olive oil, drained
• 2 ounces plain pita chips

Preparation

Step 1

1. Combine first 5 ingredients, stirring with a whisk. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and next 5 ingredients (through tuna). Serve with pita chips.