Tuna, Arugula, and Egg Salad with Pita Chips

By girlmd

If your budget allows, try a premium jarred tuna, like Ortiz, which is rich, firm, and meaty. And purchase precooked, peeled eggs from your supermarket.

Nutritional Information
Calories:269
Fat:17.1g (sat 2.7g,mono 10g,poly 3.2g)
Protein:13.7g
Carbohydrate:16.2g
Fiber:2.5g
Cholesterol:115mg
Iron:1.3mg
Sodium:635mg
Calcium:78mg

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

Details

Servings 4
Adapted from find.myrecipes.com

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.