Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs

Salad-tangerine-su-1916196-l

Course Salads

Ingredients in this Recipe

1 1/2 cups croutons
1/2 teaspoon grated tangerine zest
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil
2 teaspoons fresh tangerine juice
5 cups arugula, loosely packed
6 cups red butterhead lettuce (about 1/2 head), loosely packed
6 to 8 hard cooked eggs, quartered

Recipe Preparation

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