Winter Greens and Egg Salad

For salad, Michelle shared an Arugula and Egg Salad in the South Arm Older Adults Cooking Club.


According to, the bitter the greens, the better it is for health. Here is an excerpt from

Eating your greens is always detox-friendly. But even better are bitter greens, which must taste bitter in order to get the benefits. And that’s because when you taste bitter foods, like arugula, watercress and dandelion greens, they stimulate the liver to more effectively cleanse and detox the body.

Here’s why; Your taste bids signal what’s coming, and when you eat bitter greens, your gastrointestinal system gets the message to release hormones and digestive enzymes that increase bile flow, metabolize fats, and keep elimination moving smoothly. This helps your body carry the toxins out faster.

Bonus; Practitioners of traditional Chinese medicine also say that eating more bitter greens can help ease sugar cravings. That’s a detox win-win.


  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1-2 garlic cloves, minced or crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound bitter greens, such as arugula, frisee, radicchio, endive or dandelion, torn into bite-sized pieces
  • 2 green onions, thinly sliced
  • 3 hard-cooked eggs, peeled and chopped
  • 1 tablespoon capers


Source: this recipe is adapted from Simply Organic

Tip: The author says this tastes great the next day to tuck into sandwiches, along with salty meat or cheese.


  1. Cook eggs: put into a pot with enough water to cover. Bring to a boil. Reduce heat and simmer 10 minutes. Place into a bowl of cold water to cool, then peel.
  2. In a large bowl, whisk together the oil, vinegar, sugar, garlic, salt and pepper.
  3. Add the greens and green onions and toss to coat well. Top with eggs and capers and serve.


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