Unique Recipe Quick Sardine Salad with Orange Vinaigrette Capers for 2 Practical Delicious

Without fail cooking ultimate Quick Sardine Salad with Orange Vinaigrette & Capers for 2 easy, delicious, practical.

Good Morning every body, at this time you get prepare recipe Quick Sardine Salad with Orange Vinaigrette & Capers for 2 with 11 ingredients and 4 steps. Below this is how to cook, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking Quick Sardine Salad with Orange Vinaigrette & Capers for 2.

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

1. Prepare : (1) 5 oz. packet of spring mix or baby arugula.

2. Needed 12-16 : grape or cherry tomatoes, halved.

3. Needed 1 : medium carrot, julienned or shredded.

4. Prepare 1/4 : of a small mild/sweet onion, very thinly sliced.

5. Needed 1 : medium orange of a sweet variety (like Navel or Valencia).

6. Needed 1.5-2 Tablespoons : vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.).

7. Prepare : fresh cracked black pepper.

8. Prepare 1/4-1/3 teaspoon : kosher salt.

9. Prepare 1.5-2 Tablespoons : olive oil.

10. Prepare 1 : small can of sardines in olive oil (My can was 4.375 oz, but they vary.).

11. Prepare : capers in vinegar.

If all ingredients Quick Sardine Salad with Orange Vinaigrette & Capers for 2 it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Step by Step Cooking 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..

1. Drizzle in olive oil (start with 1.5 Tablespoons) and vinegar (start with 1.5 Tablespoons) and toss thoroughly.

Adjust seasoning as desired..

1. 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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