Rating: 3.75 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
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  • 1 star values: 1

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.

Source: EatingWell Magazine, March/April 2011

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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.

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  • 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 calories; protein 20.6g; carbohydrates 19.1g; dietary fiber 7.8g; sugars 2.5g; fat 25.6g; saturated fat 3.6g; cholesterol 80.5mg; vitamin a iu 5087.1IU; vitamin c 41.8mg; folate 203.1mcg; calcium 316mg; iron 4mg; magnesium 66mg; potassium 808.8mg; sodium 720.1mg; thiamin 0.2mg.

2 vegetable, 2 lean meat, 3 fat

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