No Spam Recipes

Egg Arugula Salad with Cherry Tomato, Peanuts, and Balsamic

An Italian main-course salad. The large egg is seasoned simply so the balsamic stays bright. Serves 2.

Serves 2 · 25 min · Lunch

contains eggs

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 piece large egg
  • 4¼ oz arugula
  • 3½ oz cherry tomato
  • 0.3 g black pepper
  • 1.6 g kosher salt
  • ⅞ oz roasted peanuts
  • 1⅛ tbsp balsamic vinegar
  • 1 clove garlic
  • 6 g maple syrup
  • 1⅝ tbsp olive oil

Steps

  1. Lower 2 large eggs into boiling water. Simmer 9 minutes for jammy-firm yolks, then cool them in cold water and peel.
  2. Wash and dry 4¼ oz arugula. Cut 3½ oz cherry tomato into bite-size pieces. Whisk the dressing ingredients until they look combined.
  3. Toss the greens and cherry tomato with most of the dressing and a pinch of salt. The leaves should look lightly coated, not soggy.
  4. Arrange the large egg on top. Scatter ⅞ oz roasted peanuts over the salad, add the rest of the dressing, and serve immediately.

We refine our recipes every week — check back for sharper, clearer steps.

This is a variation — Peanuts instead of Almonds. Base recipe: Egg Arugula Salad with Cherry Tomato, Almonds, and Balsamic →

Make it yours (51 variations)

Cherry Tomato Cherry Tomato Cucumber Carrot Red Bell Pepper Avocado Apple Orange Red Onion
Almonds Almonds Walnuts Peanuts Pumpkin Seeds Sesame Seeds Sunflower Seeds Croutons

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog