YOUR SOLIN GENERATED RECIPE
Sardine and Roasted Vegetable Salad
Oven-roasted carrots and crisp cucumbers are tossed with protein-rich sardines over a bed of fresh lettuce, finished with a bright and zesty lemon-herb vinaigrette.
INGREDIENTS
6.5 oz sardines
2 medium carrots
1 medium cucumber
3 cups romaine lettuce
0 tbsp olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and slice the carrots into thin rounds, then toss them on the baking sheet with the olive oil, sea salt, and black pepper.
Roast the carrots for 15-20 minutes until they are tender and slightly caramelized around the edges.
While the carrots roast, chop the romaine lettuce into bite-sized pieces and slice the cucumber into thin half-moons.
In a small jar or bowl, whisk together the lemon juice and dried oregano to create a bright vinaigrette.
Place the chopped lettuce in a large serving bowl and layer the sliced cucumber and warm roasted carrots on top.
Drain the sardines and gently place them over the vegetables, then drizzle the entire salad with the lemon-herb dressing before serving.