Quick Sardine Salad with Orange Vinaigrette & Capers for 2
Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, quick sardine salad with orange vinaigrette & capers for 2. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have quick sardine salad with orange vinaigrette & capers for 2 using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Quick Sardine Salad with Orange Vinaigrette & Capers for 2:
  1. Make ready (1) 5 oz. packet of spring mix or baby arugula
  2. Get 12-16 grape or cherry tomatoes, halved
  3. Get 1 medium carrot, julienned or shredded
  4. Take 1/4 of a small mild/sweet onion, very thinly sliced
  5. Make ready 1 medium orange of a sweet variety (like Navel or Valencia)
  6. Make ready 1.5-2 Tablespoons vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.)
  7. Take fresh cracked black pepper
  8. Make ready 1/4-1/3 teaspoon kosher salt
  9. Prepare 1.5-2 Tablespoons olive oil
  10. Make ready 1 small can of sardines in olive oil (My can was 4.375 oz, but they vary.)
  11. Prepare capers in vinegar
Instructions to make Quick Sardine Salad with Orange Vinaigrette & Capers for 2:
  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!

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