* 2 Tbsp red wine vinegar
* 2 Tbsp extra virgin olive oil
* 1 tsp coarse ground mustard
* 1/4 tsp dried tarragon
* pinch of salt and black pepper
* 1 garlic clove, left whole (removed later)
* 1/2 bunch asparagus, ends trimmed
* 2 large hard boiled eggs, peeled and sliced
* 5 cups mixed salad greens
* 1 pint grape tomatoes, cut in half
* 1 small cucumber, washed and cut up fine
* 1 can (4 oz) sardines, drained (cut up or shredded if desired)
* 1 Tbsp sliced black olives
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1. Prepare dressing first by putting vinegar, oil, mustard, tarragon, salt and pepper in a small bowl and whisking until smooth and frothy. Add the garlic clove, stir, then set aside. (The garlic clove will be removed later before serving.)
2. In a skillet, put about 1 inch of water over medium heat and bring to a boil. Add the asparagus spears, stirring and cooking for just 2 to 3 minutes or until just blanched; then drain in colander and place under cold running water until cooled, then set on paper towel covered plate to dry.
3. Divide salad greens between 2 plates and create salad by arranging the eggs, asparagus, tomatoes, sardines, and olives on top of the greens.
4. Remove the garlic from the dressing, Whisk again gently and drizzle over the salads.
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Sardines? Yes. Talk about protein! Don't skip over this salad if you've never eaten sardines, except maybe on crackers. The sardines, along with the eggs, make this salad super power-packed with protein.
If you don't like the size of the sardines you are getting, cut them up or shred them a bit and just sprinkle around on the salad. This works for me.
Buy the sardines that are packed in water. The vinaigrette dressing offers plenty of spice and flavor so you won't need a mustard packed sardine for flavor.
You can also add as many veggies as you want to this salad. The flavor holds up to just about anything. Enjoy!
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