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Arugula Salad with Truffle Oil and Balsamic Vinaigrette. Adding double cream cheese, bread and sliced hard boiled eggs makes this a light Summer meal.

Arugula Salad with Truffle Balsamic Vinaigrette

A simple way to resolve a decision on an appetizer or salad course. 
Course Main Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 510kcal


  • 3 Cups Arugula loosely packed
  • 2 hard boiled eggs sliced
  • 12 cherry tomatoes
  • 2 teaspoons balsamic vinegar
  • 3 Tablespoons Truffle Oil
  • 8 ounces Double Cream Style Cheese
  • 1 baguette sliced


  • Toss the Arugula with the vinegar and the truffle oil. Arrange on a big platter with four plates to the side. 
  • Place 2 ounces of cheese on each plate. Divide the sliced hard boiled eggs and cherry tomatoes between the plates. Pour a little more of the truffle oil over the cheese if you'd like. Serve with bread. 


Calories: 510kcal | Carbohydrates: 37g | Protein: 13g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 156mg | Sodium: 607mg | Potassium: 345mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1497IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 3mg