Egg And Herb Salad

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Ingredients

    11 large eggs, hard-boiled.

    1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives

    2 celery stalks, finely chopped

    1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed

    Salt and freshly ground pepper to taste

    1 tablespoon white wine vinegar or sherry vinegar

    2 tablespoons freshly squeezed lemon juice

    1/3 cup plain low-fat yogurt or buttermilk (I used FF greek yogurt)

    1 tablespoon Light mayonnaise

    1 garlic clove, green shoot removed, minced

    1 teaspoon Dijon mustard

    2 tablespoons extra virgin olive oil

    1 6-ounce bag baby arugula

Description

From NYTimes Recipes For Health. The Original Recipe Calls For 8 Eggs, But I Substituted Some Egg Whites (as Noted) To Bring Down The Fat And Cholesterol.It Says It Makes 4-6 Servings, So I Set This For 5. I Haven't Made It Yet, So I Don't Know Exactly W

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