Sardine Salad for Friday
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
For each salad place 3 slices peeled ripe tomato on crisp lettuce leaf.
Top each with 2 onion rings. Arrange 2 drained boneless and skinless
sardines on top. Garnish with olives. Serve with French dressing.