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Spring Salad with Tarragon Vinaigrette

From: EatingWell

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.

Servings: 2 servings
Prep: 20 mins
Total: 30 mins
Rated : Not yet rated
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)
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.
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.
MAKE AHEAD TIP: Hard-boil the eggs and refrigerate for up to 4 days.
Nutrition Facts
Calories 360, Total Fat 26 g, Saturated Fat 4 g, Monounsaturated Fat 15 g, Cholesterol 287 mg, Sodium 485 mg, Carbohydrate 9 g, Fiber 4 g, Protein 23 g, Potassium 846 mg. Daily Values: Vitamin A 70%, Vitamin C 45%, Calcium 30%, Iron 20%. Exchanges: Vegetable 2,Medium-Fat Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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