Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If your budget allows, try a premium jarred tuna, like Ortiz, which is rich, firm, and meaty. And purchase precooked, peeled eggs from your supermarket.

Ann Taylor Pittman
Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Lindsey Ellis Beatty

Recipe Summary

Yield:
4 servings (serving size: about 2 cups salad and 1/2 ounce pita chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients, stirring with a whisk. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and next 5 ingredients (through tuna). Serve with pita chips.

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Nutrition Facts

269 calories; fat 17.1g; saturated fat 2.7g; mono fat 10g; poly fat 3.2g; protein 13.7g; carbohydrates 16.2g; fiber 2.5g; cholesterol 115mg; iron 1.3mg; sodium 635mg; calcium 78mg.
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