Ultimate Prepare Recipe Quick Sardine Salad with Orange Vinaigrette Capers for 2 Most Delicious

Fast cooking ultimate Quick Sardine Salad with Orange Vinaigrette & Capers for 2 easy, delicious, practical.

11 ingredients, 4 steps, cooking Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Good Morning all, at this time you get cook recipe Quick Sardine Salad with Orange Vinaigrette & Capers for 2 with 11 ingredients and 4 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that must 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 all Quick Sardine Salad with Orange Vinaigrette & Capers for 2

1. Prepare : (1) 5 oz. packet of spring mix or baby arugula.
2. Prepare 12-16 : grape or cherry tomatoes, halved.
3. It’s 1 : medium carrot, julienned or shredded.
4. Prepare 1/4 : of a small mild/sweet onion, very thinly sliced.
5. You need 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. It’s : fresh cracked black pepper.
8. Prepare 1/4-1/3 teaspoon : kosher salt.
9. Prepare 1.5-2 Tablespoons : olive oil.
10. You need 1 : small can of sardines in olive oil (My can was 4.375 oz, but they vary.).
11. Prepare : capers in vinegar.

If all basic ingredients Quick Sardine Salad with Orange Vinaigrette & Capers for 2 it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages 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!

1. Finish and Enjoy.

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