Sardine Salad Salade Stavangeroise Recipes

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SARDINE SALAD SANDWICH

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 12



Sardine Salad Sandwich image

Steps:

  • Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
  • Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

LEMON-HERB SARDINE SALAD

Get your dose of healthy oils with this lemony sardine mix over lettuce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11



Lemon-Herb Sardine Salad image

Steps:

  • Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.
  • Gently fold in sardines and season with salt and pepper. Serve on lettuce.

Nutrition Facts : Calories 395 g, Fat 28 g, Fiber 1 g, Protein 31 g, SaturatedFat 4 g, Sodium 1004 g

2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest
Juice of 1 lemon
1 teaspoon Dijon mustard
1 tablespoon rinsed capers
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 finely diced stalks celery
Two 4.4-oz cans olive-oil-packed (drained) sardines
Coarse salt and freshly ground black pepper
Lettuce, for serving

MEDITERRANEAN SARDINE SALAD

A superhealthy salad that's full of intense flavours with oily fish, olives and capers

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Yield Serves 4

Number Of Ingredients 6



Mediterranean sardine salad image

Steps:

  • Divide the salad leaves between 4 plates, then sprinkle over the olives and capers. Roughly break up the sardines and add to the salad. Mix the tomato sauce with the oil and vinegar and drizzle over the salad.

Nutrition Facts : Calories 140 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

90g bag salad leaves
handful black olives , roughly chopped
1 tbsp caper , drained
2 x 120g cans sardines in tomato sauce, drained and sauce reserved
1 tbsp olive oil
1 tbsp red wine vinegar

SARDINE SALAD (SALADE STAVANGEROISE )

Norwegian version of the famous Salade Nicoise, made with brisling sardines instead of anchovies & tuna from Andres Viestad's episode "A Balancing Act." Remember, the smaller the sardine - the better quality

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11



Sardine Salad (Salade Stavangeroise ) image

Steps:

  • Wash escarole and parsley in cold water and pat dry with a towel. Tear into small pieces and place in bowl.
  • In a small mixing bowl, combine vinegar, olive oil, garlic, mustard & sugar.
  • Add dressing to salad and toss.
  • Place the salad on two chilled plates. Add eggs, tomatoes, brisling sardines and croutons and serve.

Nutrition Facts : Calories 564.8, Fat 44, SaturatedFat 7.9, Cholesterol 492.2, Sodium 485.8, Carbohydrate 15.7, Fiber 9.1, Sugar 5.8, Protein 28.6

1 head escarole
1 bunch parsley
3 -4 tablespoons raspberry vinegar
1/4 cup olive oil
1 garlic clove
2 teaspoons Dijon mustard
1 teaspoon sugar
8 -12 small cherry tomatoes, halved
4 hard-boiled eggs, quartered
8 -10 brisling sardines, from tins
crouton

SARDINE SALAD

For a vivid take on lunchtime tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does but with flavors that are more intense and pronounced. Add any of the sharp, crunchy, fresh pops you like in your tuna or whitefish salad, such as capers, cornichons, pickled peppers or herbs, and eat this sardine salad over greens, on a bagel or English muffin, or between two slices of toast.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course

Time 10m

Yield 4 servings (about 2 cups)

Number Of Ingredients 9



Sardine Salad image

Steps:

  • In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion's sting.
  • Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)

2 tablespoons finely chopped red onion or shallot (about 1/4 small red onion or 1/2 small shallot)
1 teaspoon grated lemon zest plus 3 tablespoons lemon juice (from 1 large lemon), plus more as needed
Kosher salt
2 tins sardines packed in olive oil (about 4 ounces each)
1 tablespoon Dijon mustard
1 large celery stalk, finely chopped
Black pepper
2 tablespoons capers or chopped pepperoncini or cornichons (optional)
1/4 cup dill or parsley leaves and tender stems (optional), chopped

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