Spring Salad with Tarragon Vinaigrette
Delicious for lunch or as an appetizer for dinner.
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 <span class="measurestring" title="spear, medium (5-1/4" to 7" long)">spears medium</span> asparagus
1 clove garlic
1 cup cherry tomatoes
4 oz sardine
5 oz mixed salad greens
Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
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.
Drain and place under cold running water until cooled.
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.
in 1 serving of Spring Salad with Tarragon Vinaigrette.
, 14% carbs, 31% protein.
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