Salads support many combinations of ingredients. With fruits and vegetables as a base, we can also add legumes, cereals, meat or fish to them. This salad with sandinillas That today I encourage you to prepare, it is not necessary to explain in which group it is, right?
The story behind this salad is the urge to make something quick for dinner after a day away from home. Something that did not involve lighting fires and that was cool to smother the heat. Under these conditions, a salad becomes a great choice and The preserves in a great resource to complete them.
Personally, the preserves that I like the most for salads are natural ones. In my pantry there is always mackerel, sardines and natural tuna, and although we do not overuse them, in these cases they "save" your life. Any of the three could have been part of this salad.
The recipe
- Some lettuce leaves
- 1 chive
- 1 ripe tomato
- 6 cherry tomatoes
- 1 can of natural sardines
- 1 handful of raisins or dates, chopped
- Extra virgin olive oil
- We wash the lettuce and tomatoes well. We chop one and the other and place them in a salad bowl.
- Add to it the drained can of sardines and the handful of raisins.
- We dress the salad with extra virgin olive oil and serve.
- We enjoyed the fresh sardine salad.