Brunswick® Mediterranean Sardine Salad

Makes 4 Time To Table 30 min

Ingredients

1 can of BRUNSWICK sardine in spring water, drained
2 hard-boiled eggs
1 bunch (3 ounces) baby arugula
1/2 cup of cherry tomatoes
1/2 cup of black pitted olives
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 pinch of coarse salt and ground pepper
1 pinch of Indian curry power

Directions

Cut eggs in half.
Cut sardine into bite size.
Cut cherry tomato in half pieces.
In a large bowl, whisk together olive oil and vinegar; season with salt, pepper and curry power.
Add eggs, tomato, sardine, olive and sardine, toss to combine.