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Sardine salad

By admin
23 November 2013

Serves 2

500 ml (2 cups) shredded lettuce

1 can (425 g) pilchards in tomato sauce

2 hardboiled eggs, chopped

1 onion, chopped

4 gherkins, chopped

1 tomato, chopped

salt and pepper to taste

15 ml (1 tablespoon) oil

15 ml (1 tablespoon) lemon juice or vinegar

Arrange the lettuce on two plates. Halve the sardines and arrange on the lettuce. Sprinkle the chopped egg, onion, gherkin, and tomato over the sardines. Season with salt and pepper to taste. Mix the oil and lemon juice or vinegar, and sprinkle 15 ml dressing over each plate.