Hello everybody, it’s John, welcome to our 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 food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is something that I have loved my whole life.
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 In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined.
To get started with this particular 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 cook that.
The ingredients needed to make Quick Sardine Salad with Orange Vinaigrette & Capers for 2:
- Get (1) 5 oz. packet of spring mix or baby arugula
- Take 12-16 grape or cherry tomatoes, halved
- Get 1 medium carrot, julienned or shredded
- Get 1/4 of a small mild/sweet onion, very thinly sliced
- Make ready 1 medium orange of a sweet variety (like Navel or Valencia)
- Get 1.5-2 Tablespoons vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.)
- Prepare fresh cracked black pepper
- Make ready 1/4-1/3 teaspoon kosher salt
- Get 1.5-2 Tablespoons olive oil
- Prepare 1 small can of sardines in olive oil (My can was 4.375 oz, but they vary.)
- Make ready capers in vinegar
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Steps to make 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.
Tip: Rolling the orange with firm pressure right before squeezing will break the pulp and release more juice.
- Drizzle in olive oil (start with 1.5 Tablespoons) and vinegar (start with 1.5 Tablespoons) and toss thoroughly.
Adjust seasoning as desired.
- 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!
Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor. Substitute raisins if you don't have currants. Segment the other orange, catching the juice in a bowl.
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