> 4 large eggs
> 1 pint cherry tomatoes
> 2 tbsp olive oil
> 1 (14 oz) can artichoke hearts
> 1/2 cup sliced black olives
> 1/2 cup Nature's Promise® Balsamic Vinaigrette
> 1 (5 oz) pkg arugula
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.
Peel and dice the hard-boiled eggs and toss with artichoke hearts, roasted tomatoes, olives, and vinaigrette. Spoon mixture over arugula just before serving.