Red Meat Allergy Friendly Mediterranean Sardine Salad Bowl

Total time15 min

Prep time15 min

Cook time0 min

Red Meat Allergy Friendly Mediterranean Sardine Salad Bowl

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Ingredients

2 servings

For the bowl

2 cans (4.375 oz each) sardines in olive oil, drained
King Oscar Tiny Tots Sardines in Olive Oil Two Layer - 3.75 Oz Matiz Gallego Sardines in Olive Oil - 4.2 Oz King Oscar Sardines In Olive Oil - 3.75 Oz Roland Sardines, In Olive Oil, Skinless & Boneless 4.4 Oz Sea Tales Sardines in Olive Oil, 4.2 oz
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4 cups romaine lettuce, roughly chopped
1 medium cucumber, halved lengthwise and sliced
½ cup roasted red peppers (jarred in water or olive oil, not vinegar), sliced
⅓ cup pitted kalamata olives, halved
¼ small red onion, very thinly sliced
¼ cup fresh parsley, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp apple cider vinegar
1 tsp dijon mustard
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For serving

¼ cup fresh microgreens (optional)

Instructions

1
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, dried oregano, salt, and black pepper until the dressing is emulsified and uniform.
2
Divide the romaine between two large bowls. Arrange the cucumber, roasted red peppers, olives, and red onion over the greens.

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Red Meat Allergy Friendly Mediterranean Sardine Salad Bowl

Red Meat Allergy Friendly Mediterranean Sardine Salad Bowl | Fig App