Greens-and-Sardine Salad

• 1 can (4 ounces) sardines in olive oil, drained and cut into 1-inch pieces
• 3/4 cup chopped onions
• 1 tablespoon peeled, crushed, and finely chopped garlic
• 4 plum tomatoes, cut into 1-inch cubes (1 1/2 cups)
• 4 tablespoons virgin olive oil
• 2 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 7 cups salad greens (Boston lettuce, escarole and other varieties), trimmed, rinsed and thoroughly dried

1. Place all the ingredients except the greens in a salad bowl and stir gently to combine.
2. At serving time, add the greens to the bowl and toss to coat them with the dressing.
3. Serve immediately.

sardines, onions, garlic, tomatoes, virgin olive oil, red wine vinegar, salt, freshly ground pepper, salad greens

Taken from cooking.nytimes.com/recipes/3852 (may not work)