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Spring Salad with Tarragon Vinaigrette

EatingWell Serves Two

Your rating: None Average: 4.2 (25 votes)

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.



READER'S COMMENT:
"This salad is great. I had never eaten sardines before, but I wanted to try them since they are so rich in omega 3 and they're a "greener" fish choice. They taste a lot like light tuna, not super fishy or strong at all. I love tarragon...
Spring Salad with Tarragon Vinaigrette

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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)

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.

Tips & Notes

  • Make Ahead Tip: Hard-boil the eggs and refrigerate for up to 4 days.
  • 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.

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.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (45% dv), Calcium (30% dv), Iron (20% dv).

Carbohydrate Servings: 12

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


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