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Sardine and Romaine Salad

Imperial
Ingredients
1 Tbsp (15ml) Canola Oil
1 large 
Sweet Onion, sliced
2 Tbsp (30ml)
Balsamic Vinegar
1/2 cup (118ml)
Sour Cream (reduced-fat)
2 Tbsp (30ml)
Mayonnaise (low-fat)
2 Tbsp (30ml)
White-Wine Vinegar
4 Tbsp (60ml)
Onion, minced
1/4 tsp (1ml)
Black Pepper, freshly ground
2 hearts 
Romaine, halved lengthwise and cored
2 cans (125g)
Gold Seal Sardines in soya oil, drained
1 cup (236ml)
Grape or Cherry Tomatoes, halved

Salt and pepper to taste
  • Directions

    1. Place oil and onions in a small saucepan over medium heat. Cover and cook, stirring occasionally, until the onions are very soft and starting to brown, about 12 to 15 minutes.
    2. Reduce heat to medium-low if they are browning too fast.
    3. Stir in balsamic vinegar and simmer, uncovered, until the vinegar is reduced to a glaze, about 1 to 3 minutes.
    4. Whisk sour cream, mayonnaise, white-wine vinegar, onion, pepper and season with salt in a small bowl.
    5. Divide romaine halves among 4 dinner plates or place on a large platter.
    6. Spoon the dressing over the salads. Break sardines into two or three pieces each and divide among the romaine halves.
    7. Top with the caramelized onions and tomatoes.

  • YIELD:

    Serves: 4

    TIME:

 

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