Spring Salad With Tarragon Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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Outstandingly delicious salad with sardines and asparagus. Of course you can always substitute the sardines with your own fish of choice. Ingredients:
2 tablespoons red wine vinegar |
2 tablespoons extra virgin olive oil |
1 teaspoon whole grain mustard |
1/4 teaspoon dried tarragon |
1 pinch salt |
1 pinch ground black pepper |
1 garlic clove, crushed |
1/2 bunch asparagus |
2 large hard-boiled eggs |
1 (5 ounce) bag mixed salad greens |
20 cherry tomatoes |
1 (4 ounce) can sardines, drained |
12 olives |
Directions:
1. Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
2. Cook asparagus until tender crisp. This depends on the size of the asparagus. If you are using thin asparagus this should only take about 3 minutes.
3. Slice eggs.
4. Divide salad greens between 2 plates.
5. Top with eggs, asparagus, tomatoes, sardines and olives.
6. Remove the garlic from the dressing and drizzle over the salads.
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