Recipe: Mixed Greens And Sardine Salad with Tarragon Vinaigrette

This healthy salad packs a punch of flavor and antioxidants, with mixed greens and fresh vegetables, paired with healthy fats from eggs and sardines, it will help keep both your body and your taste buds satisfied! Use fresh organic ingredients and eggs from pastured poultry for best health benefits.

Mixed Greens And Sardine Salad with Tarragon Vinaigrette Dressing

 (Photo credit: Elle-Epp)

Ingredients: 

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 organic eggs (from pastured hens), peeled and sliced
5 cups mixed salad greens
1 pint grape tomatoes, cut in half
1 can (4 oz) sardines, drained
1 Tbsp sliced black olives

Directions:

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 or colander 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.