Ingredients
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4 large eggs
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1 pint cherry tomatoes
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2 tbsp olive oil
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1 (14 oz) can artichoke hearts
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1/2 cup sliced black olives
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1/2 cup Nature's Promise® Balsamic Vinaigrette
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1 (5 oz) pkg arugula
Steps
1
Boil the eggs in water for 10 min. Drain and rinse under cold water for 1 min. While eggs cook, set the cherry tomatoes on a baking sheet and drizzle with olive oil. Broil on high for 5 min. or until tomatoes burst and are slightly charred. Drain the artichoke hearts and chop into ½-inch cubes.
2
Peel and dice the hard-boiled eggs and toss with artichoke hearts, roasted tomatoes, olives, and vinaigrette. Spoon mixture over arugula just before serving.
