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Greek Salad with Sardines for Two

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  2 servings, about 2 cups each
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.
1 1/2 tablespoons  lemon juice
1 tablespoon  extra-virgin olive oil
1 small clove  garlic, minced
1 teaspoon  dried oregano
1/4 teaspoon  freshly ground pepper
2   small or 1 large tomato, cut into large chunks
1/2   large English cucumber, cut into large chunks
1 7-ounce can  chickpeas (about 2/3 cup), rinsed
3 tablespoons  crumbled feta cheese
2 tablespoons  thinly sliced red onion
1 tablespoon  sliced pitted kalamata olives
1 4-ounce can  sardines with bones, packed in olive oil or water, drained
Greek Salad with Sardines for Two Recipe at
Whisk lemon juice, oil, garlic, oregano and pepper in a medium bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad between 2 plates and top with sardines.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   2 servings, about 2 cups each
Calories: 324
Fat. Total: 19g
Protein: 18g
Carbohydrates, Total: 25g
Fat, Saturated: 4g
Fiber: 7g
Cholesterol: 69mg
Sodium: 703mg
% Cal. from Fat: 53%
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