Spring Salad with Tarragon Vinaigrette (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Spring Salad with Tarragon Vinaigrette

http://www.eatingwell.com/recipes/spring_salad_with_tarragon_vinaigrette.html

From EatingWell:  EatingWell Serves Two

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.

2 servings | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

Preparation

  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.

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

12 Carbohydrate Serving

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

Tips & Notes