Spring Salad with Tarragon Vinaigrette

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.

From EatingWell: EatingWell Serves Two
Yield: 2 servings
Active Time: 20 minutes
Total Time: 30 minutes


  1. 2 tablespoons red-wine vinegar
  2. 2 tablespoons extra-virgin olive oil
  3. 1 teaspoon whole-grain mustard
  4. 1/4 teaspoon dried tarragon
  5. Pinch of salt
  6. Pinch of freshly ground pepper
  7. 1 clove garlic, crushed
  8. 1/2 bunch asparagus, tough ends trimmed
  9. 2 large hard-boiled eggs, (see Tip)
  10. 1 5-ounce bag mixed salad greens, (about 5 cups)
  11. 10 cherry tomatoes
  12. 1 4-ounce can sardines, drained
  13. 6 olives, (optional)


  1. Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
  2. 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.
  3. 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


Nutrition Per Serving: 360 calories; 26 g fat (4 g sat, 15 g mono); 287 mg cholesterol; 9 g carbohydrates; 23 g protein; 4 g fiber; 485 mg sodium; 846 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (45% dv), Calcium (30% dv), Iron (20% dv).

12 Carbohydrate Serving

Exchanges: 2 vegetable, 3 medium-fat meat, 2 fat