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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, quick sardine salad with orange vinaigrette & capers for 2. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is something that I’ve loved my entire life. They are nice and they look wonderful.

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

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