ADVERTISEMENT
Healthy Recipes, Healthy Eating, Healthy Cooking - Eating Well
 SEARCH EATINGWELL.COM
 
  ADVANCED HEALTHY RECIPES SEARCH »
 MY EATINGWELL
LEARN MORE | LOGIN

RECIPES

Free Eating Well Newsletters

and special offer emails.

EatingWell This Week
Healthy recipes of the season
EatingWell Diet
Healthy weight loss how-to, recipes
EatingWell for Health
Nutrition news, health how-to
HealthESavers Coupons
Valuable printable coupons
privacy policy

ADVERTISEMENT

RECIPES


Spring Salad with Tarragon Vinaigrette

USER RATING ADD A COMMENT  |  PRINT THIS RECIPE  |  SEND TO A FRIEND  |  ADD TO MY EATINGWELL
NUTRITION PROFILE:
Low Carb | Low Sat Fat | High Calcium | High Potassium | Heart Healthy

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.

Makes 2 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

NUTRITION INFORMATION: Per serving: 360 calories; 26 g fat (5 g sat, 15 g mono); 287 mg cholesterol; 9 g carbohydrate; 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).

1/2 Carbohydrate Serving

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

TIP: Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

MAKE AHEAD TIP: Hard-boil the eggs and refrigerate for up to 4 days.

Spring Salad with Tarragon Vinaigrette - another healthy recipe from EatingWell


ADVERTISEMENT

 
Save $ on natural products!
 
Share Spring Salad with Tarragon Vinaigrette on FacebookFacebook
Share Spring Salad with Tarragon Vinaigrette on del.icio.usdel.icio.us
Add Spring Salad with Tarragon Vinaigrette to DiggDigg

Add to My Yahoo!

 
USER COMMENTS — Add Your Comment

We love sardines and this was delicious. We will have it again.

, Ottawa, ON

Introducing the EatingWell Menu Planner
EatingWell Heart Book

EDITORS' PICKS


 

The EatingWell Market


FEATURED SPONSORS:
Enter to Win
Spectrum Organic Oils
Columbria Crest Winery
Save with HealthESavers Coupons

Home   |   Recipes   |   Health   |   Eat & Drink   |   Diet   |   News & Views   |   Community   |   About Us   |   Subscribe   |   Give a Gift   |   Shop   |   Customer Service   |   My EatingWell   |   Newsletters   |   EatingWell Market   |   Professionals   |   Advertising   |   Jobs

EatingWell, 823A Ferry Rd. PO Box 1010, Charlotte, VT 05445, USA     www.eatingwell.com     Tel. (802) 425-5700

World Wide Web Health Award Winner