Spring Salad with Tarragon Vinaigrette
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.
Gallery
Ingredients
Directions
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.
