Sardine Summer Salad with Orange Vinaigrette
1 can (100 g) MILLIONNAIRES sardines in oil, drained
2 quarts loosely packed salad greens
2 peeled and segmented oranges
8 ounces blanched, sliced green beans
1 ripe avocado, peeled and sliced
4 sliced mushrooms
Orange vinaigrette dressing
Arrange greens, oranges, beans, avocado, mushrooms and sardines on four dinner plates. Spoon 2 to 3 tablespoons dressing over each salad.
Orange Vinaigrette Dressing:
Wisk together 80ml or 1/3 cup olive oil, 3 tablespoons orange juice, 1 tablespoon white wine vinegar, 2 teaspoons chopped fresh chives and 1/ teaspoon grated fresh orange peel. Season with salt.
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