American

Artichoke Heart Salad with Tarragon

Name: Artichoke Heart Salad with Tarragon
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 1 cup red leaf lettuce (torn); 2 canned in water artichoke hearts (quartered); 1/2 cup diced cucumber; 6 yellow cherry tomatoes (halved); 1 hard-boiled egg (peeled and halved); 1 tablespoon tarragon leaves; rice wine vinegar (to taste); Kosher salt and freshly ground black pepper (to taste)

Fresh tarragon perfumes this bright, garden-fresh salad where tender artichoke hearts meet crisp cucumber and golden cherry tomatoes. A sophisticated lunch that feels both elegant and effortless, with hard-boiled eggs adding richness to every colorful bite.

By Chef Laura Bonicelli

lite(n)-up green

Prep Time

10 min

Cook Time

—

Total Time

10 min

Servings

1 servings

Ingredients

1 cupred leaf lettuce (torn)
2 canned in water artichoke hearts (quartered)
1/2 cupdiced cucumber
6 yellow cherry tomatoes (halved)
1 hard-boiled egg (peeled and halved)
1 tablespoontarragon leaves
rice wine vinegar (to taste)
Kosher salt and freshly ground black pepper (to taste)

Nutrition Facts

Per Serving (serves 1 servings)

Calories127

Total Fat6g

Cholesterol187mg

Sodium99mg

Total Carbohydrates9g

Dietary Fiber2g

Sugars2g

Protein10g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Arrange the lettuce, artichoke hearts, cucumber, tomatoes, and hard-boiled egg in a bowl. Sprinkle with tarragon leaves, rice wine vinegar, and season with salt and pepper.