Spring Salad with Tarragon Vinaigrette

4 Ratings
  • 5 3
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

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Recipe Summary test

total:
30 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.

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  • 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.

  • 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

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 Facts

Per Serving:
358 calories; protein 22.8g; carbohydrates 8.8g; dietary fiber 3.8g; sugars 4.2g; fat 26.1g; saturated fat 4.5g; cholesterol 262mg; vitamin a iu 3520.9IU; vitamin c 27.5mg; folate 205.3mcg; calcium 292.2mg; iron 3.9mg; magnesium 60mg; potassium 830.8mg; sodium 379.1mg; thiamin 0.3mg.
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