Red Butterhead Lettuce And Arugula Salad With Tangerines And Hard-Cooked Eggs

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

1. Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.
2. Rinse and dry arugula and red butterhead lettuce. Put in a serving bowl and toss gently but thoroughly with only enough dressing to coat.
3. Add tangerines and croutons; toss just to mix. Divide salad among plates (or serve on a platter if you like). Add a quartered hard-cooked egg to each plate and drizzle eggs with a little more dressing.

tangerine juice, salt, extravirgin olive oil, arugula, red butterhead, tangerines, croutons, eggs

Taken from www.myrecipes.com/recipe/red-butterhead-lettuce-arugula-salad-with-tangerines-hard-cooked-eggs (may not work)