Greek Salad with Sardines

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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.

Greek Salad with Sardines
Nutritionist Tested & Approved

Time: 20 minutes

Ingredients
  • 3 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, minced

  • 2 teaspoons dried oregano

  • 1/2 teaspoon freshly ground pepper

  • 3 medium tomatoes, cut into large chunks

  • 1 large English cucumber, cut into large chunks

  • 1 15-ounce can chickpeas, rinsed

  • 1/3 cup crumbled feta cheese

  • 1/4 cup thinly sliced red onion

  • 2 tablespoons sliced Kalamata olives

  • 2 4-ounce cans sardines with bones, packed in olive oil or water, drained

Directions
  1. 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.


Nutritional Facts

Servings
4
Calories
319
Added Sugars
0g
Carbohydrates
25g
Cholesterol
67mg
Dietary Fiber
7g
Fat
19g
Monounsaturated Fat
10g
Potassium
585mg
Protein
18g
Saturated Fat
4g
Sodium
686mg
Bonus
Vitamin C (35% daily value)
Calcium (26% dv)
Vitamin A (20% dv)
Potassium (17% dv)
Carbohydrate Servings
1
Exchanges
1 starch
1 vegetable
2 lean meat
3 fat

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