Mediterranean Brisling Devilled Eggs
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Orange Sardines Salad
Serves5
Prep Time30 min
Time to Table30 min
Looking to perk up your salad ‘routine’? Indulge in a mix of tangy, sweet and savoury flavours with this dish while still keeping to your promise of a light meal.
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USED IN THIS RECIPE
Ingredients
1 orange
1 large ripe avocado
1 lemon (juiced)
1 lettuce
1 can (284ml) whole mandarin orange segments in juice
3 1/2 oz (100 g) french beans
8 mushrooms
1/2 cup red onion
1 cup cucumber
1 can (106 g) Clover Leaf Brisling Sardines in Olive Oil
Orange Dressing:
1/3 cup (75 mL) olive oil
3 tbsp (45 mL) orange juice
1 tbsp (15 mL) white wine vinegar
2 tbsp (30 mL) chives, chopped
1 tsp grated orange peel
1/4 tsp salt
bread (optional)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Grate the orange peel
- Peel the orange further to remove the white part. Cut out 6-8 pieces. Squeeze out the juice from the remaining orange to use in the dressing.
- Peel the avocado and divide it diagonally. Sprinkle lemon juice on the avocado to keep it from turning dark.
- Place the avocado and the oranges with the other ingredients on a bed of lettuce on a serving platter. Place sardines on top of this.
- Mix ingredients to make the dressing. Pour the dressing over salad before serving.
- Serve with bread, if desired.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 360 | |
| Fat | 24 g | 37% |
| Saturated Fat | 3.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 18% | |
| Omega-3 Polyunsaturates | 0.8 g | |
| Cholesterol | 15 mg | |
| Sodium | 220 mg | 9% |
| Carbohydrate | 28 g | 9% |
| Fibre | 9 g | 36% |
| Sugar | 10 g | |
| Protein | 10 g | |
| Vitamin A | 2% | |
| Vitamin C | 40% | |
| Vitamin D | 6% | |
| Calcium | 10% | |
| Iron | 10% |
Claims per serving
| Low in Cholesterol | Very High Source of Fibre |
| Excellent Source of Vitamin C | Source of Calcium |
| Source of Iron | Source of omega-3 |
| Source of vitamin D |
