Artichoke Egg Salad

Artichoke Egg Salad
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

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

Directions

1. Boil eggs in water for 10 minutes. Drain and rinse under cold water for 1 minute.
2. 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.
3. Drain the artichoke hearts and chop into ½ inch cubes.
4. 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.

Photo Credit - Deborah Chase Cross