Spring Salad with Tarragon Vinaigrette
A bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining. If you prefer tuna to sardines or have fish from the night before, go ahead and use that instead.Yield: 2 servings
Active Time: 20
Total Time: 30
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole-grain mustard
- 1/4 teaspoon dried tarragon
- Pinch of salt
- Pinch of freshly ground pepper
- 1 clove garlic, crushed
- 1/2 bunch asparagus, tough ends trimmed
- 2 large hard-boiled eggs, (see Tip)
- 1 5-ounce bag mixed salad greens, (about 5 cups)
- 10 cherry tomatoes
- 1 4-ounce can sardines, drained
- 6 olives, (optional)
- Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
- Bring 1 inch of water to a boil in a medium skillet. Add asparagus, stirring to submerge if necessary, and cook until bright green and crisp-tender, about 3 minutes. Drain and place under cold running water until cooled.
- Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using). Remove the garlic from the dressing, stir to combine and drizzle over the salads.
Tips & Notes
- Make Ahead Tip: Hard-boil the eggs and refrigerate for up to 4 days.
- Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Nutrition Per Serving
|fat||26 g (4 g sat, 15 g mono)|
Nutrition Bonus Vitamin A (70% daily value), Vitamin C (45% dv), Calcium (30% dv), Iron (20% dv).
Carbohydrate Serving 12
Exchanges 2 vegetable, 3 medium-fat meat, 2 fat
From EatingWell EatingWell Serves Two