Sardine, Caramelized Onion, and Romaine Salad

A unique mixture of sardines, sweet caramelized onions with romaine lettuce. Make this a light first course, or a great lunch option.


  • cans (125g) Gold Seal Sardines (Soya Oil) drained
  • tbsp canola oil
  • large sweet onion sliced
  • tbsp balsamic vinegar
  • ½ cup sour cream
  • tbsp mayonnaise
  • tbsp white wine vinegar
  • ¼ tsp black pepper freshly ground
  • Hearts romaine halved lengthwise and cored
  • cup grape or cherry tomatoes halved
  • Salt and pepper to taste


  1. Place oil and onions in a small saucepan over medium heat. Cover and cook, stirring occasionally, until the onions are very soft and starting to brown, about 12 to 15 minutes.
  2. Reduce heat to medium-low if they are browning too fast.
  3. Stir in balsamic vinegar and simmer, uncovered, until the vinegar is reduced to a glaze, about 1 to 3 minutes.
  4. Whisk sour cream, mayonnaise, white-wine vinegar, pepper and season with salt in a small bowl.
  5. Divide romaine halves among 4 dinner plates or place on a large platter.
  6. Spoon the dressing over the salads. Break sardines into two or three pieces each and divide among the romaine halves.
  7. Top with the caramelized onions and tomatoes.