- 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,
- A 5-ounce bag mixed salad greens, (about 5 cups)
- 10 cherry tomatoes
- A 4-ounce can sardines, drained (can substitute tuna)
- 6 olives, (optional)
- Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
- 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.
- Peel and slice eggs. Divide salad greens between two 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.
Sardines are an excellent source of calcium, and tuna and egg yolk are good sources of vitamin D. Darker-colored salad greens have added vitamin K, which is important for bone health. Per serving: 358 calories; 26 g fat(4 g sat); 4 g fiber; 9 g carbohydrates; 23 g protein; 205 mcg folate; 262 mg cholesterol; 4 g sugars; 0 g added sugars; 3,521 IU vitamin A; 27 mg vitamin C; 292 mg calcium; 4 mg iron; 379 mg sodium; 831 mg potassium NUMBER OF SERVINGS: 2
Recipe by EatingWell Test Kitchen