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Cook Time: 0 min

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Ingredients

For 4 Servings

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3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 tsp dijon mustard
1/4 tsp freshly ground black pepper
1/8 tsp salt
6 cups loosely packed baby arugula
1 cup halved cherry tomatoes
1/2 cup very thinly vertically sliced red onion
1/4 cup chopped kalamata olives
1 tbsp capers
2 hard-cooked large eggs, halved
1 (5-oz) can light tuna in olive oil, drained
2 oz plain pita chips

Directions

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1 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.

Directions

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1. 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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