From EatingWell: May/June 2010
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-tasting sardines. Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.
My family loved it. It makes a great light dinner during the summer months. It also makes a nice side salad without the sardines. The refreshing lemony vinaigrette dressing was so easy to make and really went nicely with the feta, red onion and olives.
Anonymous
Can't wait to try this. I have been searching for healthy recipes...what I found before this was overwhelming information, or confusing, or had ingredients that were unavailable or out of my budget range. I am so excited about all the options for my new found desire to eat healthier than I have in 50yrs. Now I am overwhelmed by the choices I have. Thanks!
Like it. Easy to make and quick: no thawing, no make ahead and wait hrs before use, no real expensive or hard to find ingredients. And all r healthy and satisfying.
As a novice sardine-eater, I can say this salad was actually pretty yummy! As mentioned, the strong flavors of Greek salad mellowed out the pungent sardines. I put left-overs of this salad on whole wheat couscous for a well-rounded lunch or dinner.
I just those cute little bones weren't so good for me!
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