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Spring Salad with Tarragon Vinaigrette

Spring Salad with Tarragon Vinaigrette

Nutrition Facts
  • cal. (kcal) 360
Spring Salad with Tarragon Vinaigrette
  • Makes: 2 servings
  • Prep: 20 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 9

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)

Directions

  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.
  4. Tips: 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.
  5. MAKE AHEAD TIP: Hard-boil the eggs and refrigerate for up to 4 days.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 360 cal., 26 g total fat (4 g sat. fat), 287 mg chol., 485 mg sodium, 9 g carb. (4 g fiber), 23 g pro.

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