(Serves )



2 tbs red-wine vinegar

2 tbs extra-virgin olive oil

1 tsp whole-grain mustard

1/4 tsp 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

5 cups mixed salad greens

10 cherry tomatoes

1 tin sardines, drained

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 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. *Eating Well Magazine*



This beautiful dish adds variety to your weekday dining. If you prefer tuna to sardines or have fish from the night before, go ahead and use that instead. Heart healthy and diabetes friendly.


Nutritional Information:

Per serving: calories 360; fat 26 g; sat fat  4 g; cholesterol 287 mg; carbs 9 g; protein 23 g; fibre 4 g; sodium 485 mg; potassium 846 mg; vitamin A 70%; vitamin C 45%; calcium 30%; iron 20%

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