Rating: 4.5 stars
9 Ratings
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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.

Source: EatingWell Magazine, May/June 2010




Ingredient Checklist


Instructions Checklist
  • Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad among 4 plates and top with sardines.


Nutrition Facts

about 2 cups
347 calories; protein 17.4g; carbohydrates 29.5g; dietary fiber 5.8g; sugars 5.5g; fat 18.4g; saturated fat 4g; cholesterol 67.4mg; vitamin a iu 1013.5IU; vitamin c 23.9mg; folate 88.5mcg; calcium 281.3mg; iron 3.2mg; magnesium 69mg; potassium 719.7mg; sodium 582.2mg; thiamin 0.2mg.

1 starch, 1 vegetable, 2 lean meat, 3 fat