Artichoke and Sardine Salad

Smoked paprika and sherry vinegar add Spanish flair to the dressing of this artichoke-and-sardine salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

½ cup extra-virgin olive oil
3 Tbsp. sherry vinegar
1 large shallot, minced
1 tsp. Dijon mustard
¾ tsp. smoked paprika
¼ tsp. kosher salt
¼ tsp. black pepper, freshly ground
3 cups mixed greens
½ cup canned artichoke hearts, rinsed
2 oz canned sardines
¼ cup red onion, sliced

Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender or a jar with a tight-fitting lid; blend or shake until well combined.

Place greens in an individual salad bowl; toss with 2 Tbsp. of the dressing. (Refrigerate the remaining dressing.) Top the greens with artichoke hearts, sardines and onion.

Makes 1 serving.

Cook's Notes:

• Make-Ahead: Cover and refrigerate leftover dressing for up to 5 days.
• Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavour. It can be used in many types of savory dishes. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.

Nutritional Information:
Per Serving: 383 calories; protein 20.6g; carbohydrates 19.1g; dietary fiber 7.8g; sugars 2.5g; fat 25.6g; saturated fat 3.6g; cholesterol 80.5mg; vitamin a iu 5087.1IU; vitamin c 41.8mg; folate 203.1mcg; calcium 316mg; iron 4mg; magnesium 66mg; potassium 808.8mg; sodium 720.1mg; thiamin 0.2mg. Exchanges: