This is an awesome little salad that comes together quickly and easily scales for just one to a crowd. The oily sardines are cut by the citrus and the avocado adds a nice creamy factor. To make the salad feel more like a dinner menu item I saute an onion and at the very end add the sardines to heat them up. Then I use the sardine oil, plus a little balsamic vinegar and sherry to make a simple dressing. That’s it. All of 15 minutes and you’re ready to eat.
Saute the onions or leeks in the tablespoon of fat. Add a little salt and pepper to taste, but go easy on the salt as the sardines are naturally salty too.
While the onions are sauteing open the sardine tins. Drain the olive oil into a small bowl. When the onions are done turn off the burner and set the sardines into the pan so they can heat up a bit. You want the sardines whole, so don’t stir them in.
To make the salad dressing mix the oil from the sardines with half a tablespoon of each sherry and balsamic vinegar. Combine with a fork or whisk.
Place 3 cups of greens onto each dinner plate. Add the avocado and orange on top. Divide the sauteed onion/leeks between each plate and top with the sardines.
Serve with the dressing on the side.
A delicious cold salad with enough meat to make this salad a meal. Full of colors and flavors, this salad is very tasty.
Drain the salmon and lightly shred into a bowl, discarding any bones that aren’t soft.
Add the cucumber, onion, tomato and avocado. Give it a light toss.
Add the remaining ingredients and stir to evenly coat. The flavors in this salad intensify overnight. This can be used on sandwiches or wraps if desired.
Taco salad is one of my favorite meal salads. When we’re in the cold seasons, we use organic salsa for tomatoes (that also doubles as dressing) instead of the fresh ones offered in the summer.
Brown & season the beef. Wash & shred (or chop) the lettuce. Place lettuce in large salad bowl. Layer avocados, olives, onions, carrots, and sunflower seeds.
Just before serving, add cheese and beef on top of the salad. Place jars of salsa and creme fraiche on the table for each individual to spoon on top of their salad to taste. The salsa can be used as the dressing, or ranch dressing is also a good addition if you like your salad more wet (at least that’s what my family likes to do).
This salad highlights treats that spring and autumn gardens have to offer.
Toss chicken with the enchilada sauce. Layer ingredients or toss, as desired. Serve dressing on the side or toss with the salad.
To make the dressing, combine creme fraiche, enchilada sauce, and optional milk. Shake well.
A salmon salad that is not fishy — provided you start with high quality red salmon.
Combine all ingredients and mix gently. No need to mash it, leave it flaky. Adjust seasonings to taste. Delicious on sourdough english muffins with more mayonnaise.