Smoky Artichoke-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.

Prep Time: Cook Time: Serves:
15 minutes 1


  • ½ cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 large shallot, minced
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon smoked paprika (see Note)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 cups mixed greens
  • ½ cup canned artichoke hearts, rinsed
  • 2 ounces canned sardines¼ cup sliced red onion


  1. 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.
  2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.)
  3. Top the greens with artichoke hearts, sardines and onion.
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