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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

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 Facts

383.4 calories; protein 20.6g 41% DV; carbohydrates 19.1g 6% DV; exchange other carbs 1.5; dietary fiber 7.8g 31% DV; sugars 2.5g; fat 25.6g 39% DV; saturated fat 3.6g 18% DV; cholesterol 80.5mg 27% DV; vitamin a iu 5087.1IU 102% DV; vitamin c 41.8mg 70% DV; folate 203.1mcg 51% DV; calcium 316mg 32% DV; iron 4mg 22% DV; magnesium 66mg 24% DV; potassium 808.8mg 23% DV; sodium 720.1mg 29% DV; thiamin 0.2mg 18% DV.

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
04/17/2012
healthy until you see the sodium level of this dish. enough to make one blood pressure go through the ceiling. Read More
Rating: 4 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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 Read More
Advertisement