Smoky Artichoke-Sardine Salad

3 Reviews
From: EatingWell Magazine March/April 2011

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.

Ingredients 1 serving

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  • 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

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 383 calories; 26 g fat(4 g sat); 8 g fiber; 19 g carbohydrates; 21 g protein; 203 mcg folate; 81 mg cholesterol; 3 g sugars; 0 g added sugars; 5087 IU vitamin A; 42 mg vitamin C; 316 mg calcium; 4 mg iron; 720 mg sodium; 809 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)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2 lean meat, 3 fat

Reviews 3

April 17, 2012
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By: EatingWell User
healthy until you see the sodium level of this dish. enough to make one blood pressure go through the ceiling.
July 14, 2011
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By: Dr. John
super tasty This salad has an excellent combination of slightly salty and sour elements from the artichoke hearts and savory elements from the sardines that are an excellent foil for the bitterness of some of the greens. It all marries well with the smokiness of the vinaigrette. I will eat this again and again. Pros: light and refreshing Cons: none
March 13, 2011
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By: cathlinberreth01
saavy salads #1 I decided to march through the saavy salads, because I am always looking for great, packable, healthy lunch ideas. The combination of flavors really surprised me-as if they were made to be together and I just wanted more. It was not the reaction I expected. I used canned artichoke hearts and make sure you drain them well. And I ate it with the Smoked Paprika Vinaigrette. That was part of the yum factor. Pros: good melding of flavors-better than you would think. Cons: having a 5th grader open a sardine can and break off the tab