Step-by-Step Guide to Make Speedy Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, quick sardine salad with orange vinaigrette & capers for 2. It is one of my favorites food recipes. 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 popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Quick Sardine Salad with Orange Vinaigrette & Capers for 2 is something that I have loved my whole life.

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 can achieve that.

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

1. Make ready (1) 5 oz. packet of spring mix or baby arugula
2. Make ready 12-16 grape or cherry tomatoes, halved
3. Make ready 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. Get 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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