Arugula Egg And Tomato Salad

Ingredients

• 34 lb arugula
• 2 hard-boiled eggs peeled and quartered
• 2 tsp finely chopped garlic
• 6 Tbsp olive oil
• salt and freshly ground pepper to taste
• 4 ripe plum tomatoes
• 1 medium size red onion cut into thin slices
• 2 Tbsp red wine vinegar
• 4 Tbsp coarsely chopped parsley

Directions

1. Pick over the arugula and discard any tough stems
2. Rinse well and shake off excess moisture
3. Core tomatoes and cut into 1-inch cubes
4. Put all the ingredients into a salad bowl
5. Toss well and serve
6. Makes 4 servings