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Dinner: Spring Salad with Tarragon Vinaigrette
Delicious for lunch or as an appetizer for dinner.
This recipe includes superfoods such as:
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Get it now →Ingredients
1 extra large egg
1 dash pepper
1/4 tsp leaves tarragon
1 tsp or 1 packet dijon mustard
1 dash salt
1 oz red wine vinegar
1 tbsp olive oil
5 small olives
10 spears medium asparagus
1 clove garlic
5 oz mixed salad greens
1 cup cherry tomatoes
4 oz sardine
Instructions
1. Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
2. Bring 1" 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.
3. Drain and place under cold running water until cooled.
4. Peel and slice eggs. Divide salad greens between 2 plates and top with the eggs, asparagus, tomatoes, sardines and olives (if using).
5. Remove the garlic from the dressing, stir to combine and drizzle over the salads.
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Get it now →Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 281 kcal | ||
| Fat 17.6 g | ||
| Carbohydrate 10.09 g | ||
| Protein 22.33 g | ||
| Iron 70 mg | ||
| Calcium 67 mg | ||
| Cholesterol 203 mg | ||
| Monounsaturated Fat 8.96 g | ||
| Polyunsaturated Fat 4.41 g | ||
| Saturated Fat 2.93 g | ||
| Sodium 564 mg | ||
| Sugar 4.08 g | ||
| Potassium 1012 mg | ||
| Vitamin A 324 mcg | ||
| Vitamin C 115 mg | ||
| Fiber 4.6 g | ||
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