Frugal Sardine Salad with Artichoke Hearts and a Creamy Lemon Shallot Dressing (Gluten and Dairy-Free)
 
 
This salad is a quick to prepare and full of nutrients! It can be easily adapted for any vegetables you have on hand. Pair it with a piece of crusty sourdough bread and butter if you desire. This recipe makes two large salads with dressing to spare.
Author:
Recipe type: Salad
Ingredients
  • FOR THE DRESSING (makes 1 cup):
  • ½ cup of olive oil
  • ¼ cup fresh lemon juice
  • 2 tsp - 1 Tbls raw honey
  • 1 large shallot, chopped
  • 1 clove of garlic, chopped
  • 1 Tbls spicy brown, or dijon, mustard
  • ½ tsp sea salt
  • FOR THE SALAD:
  • 1 can of sardines (I used boneless, skinless in olive oil but I imagine that sardines in water or even smoked would be delicious as well!)
  • 3 radishes, chopped
  • 3-4 whole cooked artichoke hearts, cut into quarters (fresh, frozen or marinated in a jar is ok)
  • About 4-6 cups of chopped romaine lettuce
Instructions
  1. Put all the salad dressing ingredients into a glass measuring cup or a large mason jar. If you have a hand blender, gently pulse the mixture together until it is a creamy consistency. If you don't have a hand blender, you can use a stand blender just as easily.
  2. Assemble your salad. On a bed of chopped romaine lettuce sprinkle your radish pieces and artichoke hearts.
  3. Open your tin of sardines, and use a fork to break apart the fish onto your salad.
  4. Top with the lemon shallot dressing.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2014/05/frugal-sardine-salad-with-artichoke-hearts-and-a-creamy-lemon-shallot-dressing-gluten-and-dairy-free.html