Sorrel and Arugula Salad
Apr 30, 2014 04:00PM ● Published by Cate Reynolds
1 cup arugula
½ cup sorrel, chopped
1 hard boiled egg
Toss arugula and sorrel in a bowl. Slice lemon in half and squeeze over top of the salad. Toss to coat with lemon juice. Slice the egg into slices and layer on top of the salad.