Sardine Salad

A marvellous combination of salad ingredients, served on a bed of lettuce, Sardine Salad makes an appetizing light meal.

Serve slices of brown bread and butter.

8 oz. canned sardines, drained and chopped

3 small beetroots , finely chopped

3 lean bacon slices, rinds removed, fried until crisp and chopped

2 medium-sized potatoes, cooked, peeled and. chopped

2 hard-boiled eggs, chopped

1 shallot, finely chopped which are tossed in a sour cream dressing, Sardine Salad is delicious.

1 tablespoon chopped fresh chives

1 bunch mustard and cress, washed, shaken dry and chopped

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon paprika

4 fl. oz. sour cream, mixed with

2 fl. oz. mayonnaise

2 teaspoons lemon juice

1 large lettuce, outer leaves removed, washed and shaken dry

In a medium-sized mixing bowl, combine the sardines, beetroots , bacon, potatoes, eggs, shallot, chives and mustard and cress. Season with the salt, pepper and paprika and stir well.

Pour over the sour cream and mayon-naise mixture and the lemon juice. Using two large spoons, toss the salad ingredients until they are well coated with the dressing.

Arrange the lettuce on a serving dish and spoon the sardine mixture into the centre. Place the salad in the refrigerator to chill for 15 minutes before serving.

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