6 cups red butterhead lettuce (about 1/2 head), loosely packed
2 large or 4 small tangerines, cut into chunks
1 1/2 cups croutons
6 to 8 hard-cooked eggs, quartered
How to Make It
Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.
Rinse and dry arugula and red butterhead lettuce. Put in a serving bowl and toss gently but thoroughly with only enough dressing to coat.
Add tangerines and croutons; toss just to mix. Divide salad among plates (or serve on a platter if you like). Add a quartered hard-cooked egg to each plate and drizzle eggs with a little more dressing.
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