Greek Salad with Sardines for Two
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. Serve with: Warm pita bread and a cold beer.
Source: EatingWell Magazine, May/June 2010
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
about 2 cups Per Serving:
350 calories; protein 17.6g; carbohydrates 29.3g; dietary fiber 5.7g; sugars 5.5g; fat 18.8g; saturated fat 4.2g; cholesterol 68.9mg; vitamin a iu 1010.1IU; vitamin c 23.7mg; folate 88.3mcg; calcium 289.2mg; iron 3.2mg; magnesium 69mg; potassium 716.4mg; sodium 596.1mg; thiamin 0.2mg.
Exchanges:
1 starch, 1 vegetable, 2 lean meat, 3 fat
