Quick Sardine Salad with Orange Vinaigrette & Capers for 2

Put salad greens, onions, tomatoes, and carrots in a large mixing bowl.

Add freshly cracked pepper to taste, salt (start on the lower end of the measurements), and squeeze in the juice of the orange.

Tip: Rolling the orange with firm pressure right before squeezing will break the pulp and release more juice.

Drizzle in olive oil (start with 1.5 Tablespoons) and vinegar (start with 1.5 Tablespoons) and toss thoroughly.

Adjust seasoning as desired.

Divide the dressed salad mixture over two plates and top each with half of the canned fish and capers to taste.

I like to add a little extra cracked pepper here. ;)

Enjoy!