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

Hey everyone, it’s Brad, welcome to my recipe page. 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. This time, I am going to make it a little bit unique. This will be really delicious.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is something that I’ve loved my entire life.

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

The ingredients needed to make Quick Sardine Salad with Orange Vinaigrette & Capers for 2:
  1. Prepare (1) 5 oz. packet of spring mix or baby arugula
  2. Take 12-16 grape or cherry tomatoes, halved
  3. Prepare 1 medium carrot, julienned or shredded
  4. Take 1/4 of a small mild/sweet onion, very thinly sliced
  5. Prepare 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. Get fresh cracked black pepper
  8. Take 1/4-1/3 teaspoon kosher salt
  9. Take 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
Steps 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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