1 can of boneless, skinless sardines, drained and cut into bite-sized pieces
1 tbsp capers, chopped roughly
1 green onion, sliced thinly
1 cup romaine lettuce, washed, cut into bite-sizes pieces (Use the large romaine leaves)
1 cup baby spinach, washed
4 black olives
1 hard boiled egg, cut in half
½ cup green beans, blanched, then shocked in ice cold water to stop cooking.
1 tsp lemon juice
1 tsp orange juice
2 tsp olive oil
Dash Dijon mustard
1. Make dressing: Mix lemon and orange juice together with mustard. While whisking, slowly add olive oil to create an emulsion. Add salt and pepper to taste.
2. Arrange lettuces, capers, green onion, olives, egg, green beans, and sardines on two nice plates.
3. Drizzle with salad dressing.
Tip: To make more dressing, use same proportions and store in a glass jar with tight fitting lid in the refrigerator for up to 2 weeks.
Eyefoods ingredients: Sardines, green onions, romaine lettuce, baby spinach, eggs,