Smoky Artichoke-Sardine Salad

Smoky Artichoke-Sardine Salad

Smoked paprika and sherry vinegar add Spanish flair to the dressing of this artichoke-and-sardine salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

From EatingWell: March/April 2011
Yield: 1 serving
Active Time: 15 minutes
Total Time: 15 minutes


  1. 1/2 cup extra-virgin olive oil
  2. 3 tablespoons sherry vinegar
  3. 1 large shallot, minced
  4. 1 teaspoon Dijon mustard
  5. 3/4 teaspoon smoked paprika (see Note)
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 3 cups mixed greens
  9. 1/2 cup canned artichoke hearts, rinsed
  10. 2 ounces canned sardines
  11. 1/4 cup sliced red onion


  1. Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender or a jar with a tight-fitting lid; blend or shake until well combined.
  2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with artichoke hearts, sardines and onion.

Tips & Notes


Nutrition Per Serving: 383 calories; 26 g fat (4 g sat, 17 g mono); 81 mg cholesterol; 19 g carbohydrates; 21 g protein; 8 g fiber; 832 mg sodium; 808 mg potassium.

Nutrition Bonus: Vitamin A (101% daily value), Vitamin C (70% dv), Folate (51% dv), Calcium (32% dv), Potassium (23% dv), Iron (22% dv), Magnesium (17% dv)

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 lean meat, 3 fat