Recipe: Tasty Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Quick Sardine Salad with Orange Vinaigrette & Capers for 2, Put salad greens, onions, tomatoes, and carrots in a large mixing bowl. Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange. Today's light, refreshing easy lunch was inspired by a delicious salad I had at my friend Kelli's place. I think she used smoked trout in her salad, but I happened to have a can of sardines in olive oil on hand,. I think she used smoked trout in her salad, but I happened to have a can of sardines in olive oil on hand, and they worked great! Arrange greens, oranges, beans, avocado, mushrooms and sardines on four dinner plates. Put salad greens, onions, tomatoes, and carrots in a large mixing bowl. Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange. Tip: Rolling the orange with firm pressure right before squeezing will. Although it might seem quite the challenge at first, it is completely doable! this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Quick Sardine Salad with Orange Vinaigrette & Capers for 2 you can enjoy.

Prepare: less then 8 Minute
Cook Time: 18 Minute

Ingredients that must be prepared for Quick Sardine Salad with Orange Vinaigrette & Capers for 2 :

1. You need of (1) 5 oz. packet of spring mix or baby arugula -
2. Prepare 12-16 of grape or cherry tomatoes, halved -
3. You need 1 of medium carrot, julienned or shredded -
4. It's 1/4 of of a small mild/sweet onion, very thinly sliced -
5. Make ready 1 of medium orange of a sweet variety (like Navel or Valencia) -
6. Make ready 1.5-2 Tablespoons of vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.) -
7. You need of fresh cracked black pepper -
8. Prepare 1/4-1/3 teaspoon of kosher salt -
9. Prepare 1.5-2 Tablespoons of olive oil -
10. It's 1 of small can of sardines in olive oil (My can was 4.375 oz, but they vary.) -
11. set of capers in vinegar -

Tip: Rolling the orange with firm pressure right before squeezing will. Although it might seem quite the challenge at first, it is completely doable! In order for you to preserve your food and keep it fresh, there is no better way that to use this FoodSaver Compact Vacuum Sealing System with Roll Storage. It definitely kept my sardine salad fresh longer and, believe it or not, it was still crisp!

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 step by step :

1. Put salad greens, onions, tomatoes, and carrots in a large mixing bowl..
2. Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange. Tip: Rolling the orange with firm pressure right before squeezing will break the pulp and release more juice..
3. Drizzle in olive oil (start with 1.5 Tablespoons) and vinegar (start with 1.5 Tablespoons) and toss thoroughly. Adjust seasoning as desired..
4. Divide the dressed salad mixture over two plates and top each with half of the canned fish and capers to taste. I like to add a little extra cracked pepper here. ;) Enjoy!.

Serves For 4 Person
Kcal: 70
Fat: 18g
Carbs: 21g
Protein: 45g
Sugar: 32g

This delicious spring salad is made even better with shallots, Dijon, and apricots. Add it to your salad arsenal for an easy-to-make lunch you can take to work (no sad desk salads here!) or. The combination of the herbs and chick peas with the vinaigrette over baby lettuce is outstanding and it also lends a heartiness that the sardines alone cannot. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm asparagus. Put salad greens, onions, tomatoes, and carrots in a large mixing bowl. Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange. Today's light, refreshing easy lunch was inspired by a delicious salad I had at my friend Kelli's place. I think she used smoked trout in her salad, but I happened to have a can of sardines in olive oil on hand,. I think she used smoked trout in her salad, but I happened to have a can of sardines in olive oil on hand, and they worked great! Arrange greens, oranges, beans, avocado, mushrooms and sardines on four dinner plates. Put salad greens, onions, tomatoes, and carrots in a large mixing bowl. Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange. Tip: Rolling the orange with firm pressure right before squeezing will. Although it might seem quite the challenge at first, it is completely doable! In order for you to preserve your food and keep it fresh, there is no better way that to use this FoodSaver Compact Vacuum Sealing System with Roll Storage. It definitely kept my sardine salad fresh longer and, believe it or not, it was still crisp! This delicious spring salad is made even better with shallots, Dijon, and apricots. Add it to your salad arsenal for an easy-to-make lunch you can take to work (no sad desk salads here!) or. The combination of the herbs and chick peas with the vinaigrette over baby lettuce is outstanding and it also lends a heartiness that the sardines alone cannot. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm asparagus. Ceasars salad dressing is also a favorite of mine, so I added anchovies to give this dressing some salty kick, and make you forget about your sardine phobia. Even though I think sardines taste like tuna, which is the chicken of the sea. So transitively they taste like chicken. This vinaigrette is quite easy, using staples from your pantry and doesn't use salt! Bulk up on the lemon juice for extra zing. You can also substitute tarragon vinegar for a different feel. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. With the blender running, add the olive oil in a steady stream until. Greek salad is a great option for a filling lunch or light dinner that will transport you to the Mediterranean. These recipes are full of tangy feta and briny olives, which pair well with proteins like grilled chicken or salmon. Recipes like Greek Salad with Edamame and Greek Tomato & Watermelon Feta Salad are healthy, bright and. This vegan spinach mandarin orange salad is served with almond slivers and tossed in a quick Dijon vinaigrette for an easy spring side dish.