Step-by-Step Guide to Prepare Award-winning Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Quick Sardine Salad with Orange Vinaigrette & Capers for 2.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Hey everyone, it's me, Dave, welcome to my 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 bit tasty. This will be really delicious.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is something which I've loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to first 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 that.

The ingredients needed to make Quick Sardine Salad with Orange Vinaigrette & Capers for 2:

{Get of (1) 5 oz. packet of spring mix or baby arugula.
{Take of grape or cherry tomatoes, halved.
{Take of medium carrot, julienned or shredded.
{Prepare of of a small mild/sweet onion, very thinly sliced.
{Take of medium orange of a sweet variety (like Navel or Valencia).
{Make ready of vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.).
{Make ready of fresh cracked black pepper.
{Take of kosher salt.
{Take of olive oil.
{Get of small can of sardines in olive oil (My can was 4.375 oz, but they vary.).
{Take of capers in vinegar.

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!.

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