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) like our Smoked Sardines as they have more than four times the amount of calcium as skinless, boneless sardines.
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons dried oregano
- ½ teaspoon freshly ground pepper
- 3 eaches medium tomatoes, cut into large chunks
- 1 large English cucumber, cut into large chunks
- 1 (15 ounce) can 1 15-ounce can chickpeas, rinsed
- ⅓ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- 2 tablespoons sliced Kalamata olives
- 2 ounces 2 4-ounce cans sardines in oil or water, drained
- 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.
Serving Size: About 2 Cups
346.7 calories; protein 17.4g 35% DV; carbohydrates 29.5g 10% DV; exchange other carbs 2; dietary fiber 5.8g 23% DV; sugars 5.5g; fat 18.4g 28% DV; saturated fat 4g 20% DV; cholesterol 67.4mg 23% DV; vitamin a iu 1013.5IU 20% DV; vitamin c 23.9mg 40% DV; folate 88.5mcg 22% DV; calcium 281.3mg 28% DV; iron 3.2mg 18% DV; magnesium 69mg 25% DV; potassium 719.7mg 20% DV; sodium 582.2mg 23% DV; thiamin 0.2mg 15% DV.
1 Starch, 1 Vegetable, 2 Lean Meat, 3 Fat