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 saute them in a little olive oil. Serve with: Warm pita bread and a cold beer.

EatingWell Test Kitchen

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Greek

Lunch

Easy

Ingredients

1 1/2 tablespoons lemon juice		1/2 large English cucumber, cut into large chunks
1 tablespoon extra-virgin olive oil		1 7-ounce can chickpeas, (about 2/3 cup), rinsed
1 small clove garlic, minced		3 tablespoons crumbled feta cheese
1 teaspoon dried oregano		2 tablespoons thinly sliced red onion
1/4 teaspoon freshly ground pepper		1 tablespoon sliced pitted Kalamata olives
2 small or 1 large tomato, cut into large chunks		1 4-ounce can sardines with bones, packed in olive oil or water, drained

directions

Prep: 20 min Total: 30 min (Quick)

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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.

nutritional information

Calories: 324		Fiber: 7 g
Fat: 19 g		Saturated Fat: 4 g
Carbohydrates: 25 g		Protein: 18 g
Sodium: 703 mg		Monounsaturated Fat: 10 g
Exchanges: 1 starch, 1 vegetable, 2 lean meat, 3 fat		Cholesterol: 69 g
Carbohydrate Servings: 1		Potassium: 588 mg
Nutrition Bonus: Vitamin C (35% daily value), Calcium (27% dv), Vitamin A (20% dv), Potassium (17% dv).		Added Sugars: 0 g

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Greek Salad with Sardines for Two

Ingredients

directions

nutritional information