Brunswick® Leafy Green Sardine Salad
Healthy and light. A great start to a meal or a meal in itself.
Ingredients
- 2 cans BRUNSWICK®SARDINES IN SPRING WATER, drained
- 3/4 cup / 175 mL dijon or tomato vinaigrette (see recipes below)
- 6 cups mixed salad greens, washed and patted dry
- 2 hard-boiled eggs, sliced
- 1/2 medium sweet red pepper - sliced
Dijon Vinaigrette
- 1/4 cup / 50 mL dijon mustard
- 1/4 cup / 50 mL olive oil
- 1/4 cup / 50 mL white vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried tarragon
Tomato Vinaigrette
- 1/4 cup / 50 mL ketchup
- 1/4 cup / 50 mL olive oil
- 1/4 cup / 50 mL cider or wine vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
Directions
- Whisk all ingredients to make both dijon and tomato vinaigrettes.
- Place salad greens in large bowl.
- Flake BRUNSWICK® SARDINES with a fork.
- Arrange sardine pieces, egg and red pepper slices on greens.
- Drizzle with either dressing and serve.
- Refrigerate unused portions of vinaigrettes.
Tip: For added flavour try any flavour of BRUNSWICK® SEAFOOD SNACKS instead of sardines.