Total Calories: 124
1 Place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Cut the eggs into quarters.
2 In a large bowl, combine the eggs, tomatoes, green onions, and basil.
3 In a small bowl, whisk together the oil, vinegar, and salt and pepper to taste. Pour the dressing over the salad and toss gently. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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