Smoky Artichoke-Sardine Salad
http://www.eatingwell.com/recipes/smoky_artichoke_sardine_salad.html
From EatingWell: March/April 2011Smoked 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.
1 serving | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 1 large shallot, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon smoked paprika (see Note)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 cups mixed greens
- 1/2 cup canned artichoke hearts, rinsed
- 2 ounces canned sardines
- 1/4 cup sliced red onion
Preparation
- 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.
- 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.
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
1 Carbohydrate Serving
Exchanges: 2 vegetable, 2 lean meat, 3 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
- Note: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.