How to Cook Appetizing Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Quick Sardine Salad with Orange Vinaigrette & Capers for 2. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. With the blender running, add the To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 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. Segment the other orange, catching the juice in a bowl. You can cook Quick Sardine Salad with Orange Vinaigrette & Capers for 2 using 11 ingredients and 4 steps. Here is how you achieve that.

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

  1. It’s of (1) 5 oz. packet of spring mix or baby arugula.
  2. Prepare 12-16 of grape or cherry tomatoes, halved.
  3. You need 1 of medium carrot, julienned or shredded.
  4. It’s 1/4 of of a small mild/sweet onion, very thinly sliced.
  5. Prepare 1 of medium orange of a sweet variety (like Navel or Valencia).
  6. Prepare 1.5-2 Tablespoons of vinegar (I used red wine today, but distilled white, white wine, or sherry vinegar would all work fine.).
  7. You need of fresh cracked black pepper.
  8. It’s 1/4-1/3 teaspoon of kosher salt.
  9. It’s 1.5-2 Tablespoons of olive oil.
  10. You need 1 of small can of sardines in olive oil (My can was 4.375 oz, but they vary.).
  11. You need of capers in vinegar.

Add the rest of the juice from the first orange, and then add the orange segments. Top tip for making Sardines with fennel and orange salad. Take the heads of the sardines, if you prefer. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander.

Quick Sardine Salad with Orange Vinaigrette & Capers for 2 instructions

  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!.

Pour dressing over quinoa, and toss to coat. This salad gets a bright burst of flavor from fresh lime. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the bitter outer coating. This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese…the taste of orange and all the cheeses will have your friends and family begging for more. —Jamie Pearson, Woodbury, Minnesota.

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