Spring Salad with Tarragon Vinaigrette
2 servings
Active time: 20 minutes
Total time: 30 minutes
Description
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.
Directions
- Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
- 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
- To make ahead: Hard-boil the eggs and refrigerate for up to 4 days.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories358 cal
- Total Fat26.1 g
- Saturated Fat4.5 g
- Cholesterol262 mg
- Sodium379 mg
- Carbohydrate Total8.8 g
- Protein22.8 g
- Phosphorus421 mg
- Potassium831 mg
- Fiber3.8 g
- Calcium292 mg
Ingredients
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole-grain mustard
- ¼ teaspoon dried tarragon
- Pinch of salt
- Pinch of freshly ground pepper
- 1 clove garlic, crushed
- ½ bunch asparagus, tough ends trimmed
- 2 large hard-boiled eggs
- 1 5-ounce bag mixed salad greens, (about 5 cups)
- 10 cherry tomatoes
- 1 4-ounce can sardines, drained
- 6 olives, (optional)