Sardine Salad
From CRSWiki
By Robert Cavanaugh
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Ingredients & Amounts
- 3 cups (100 g) Spinach, raw, torn
- 1 medium (60g) Carrot, shredded
- 1 cup (130g) Summar Squash, cubed
- 1 doz. (200g) Cherry Tomato
- 1/4 (40g) Onion, large, sweet
- 1 clove Garlic, minced
- 1 tin (200g) Sardines, canned in water, so salt added
- 1/2 cup Bob's Tomato Pesto Salad Dressing
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Instructions & Comments
1. Tear spinach, arrange on large plate
2. Add carrot, squash, tomatoes and onion
3. Ladel on 1/2 cup dressing. (See separate recipe)
4. Pour off sardine water, mash fish, pile on top of vegetables
5. Sprinkle minced garlic over top
Pickled Jalepeno slices add some zing
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Nutrition Facts
| Per Recipe | |
|---|---|
| Calories (kcal) | 469 |
| Carbohydrates | 45 g |
| Protein | 29.84 g |
| Fat | 21.69 g |
| Saturated Fat | 4.71 g |
| Polyunsaturated Fat | 6.3 g |
| Monounsaturated Fat | 8.83 g |
| Cholesterol | 70.52 mg |
| Vitamin A | 553 % |
| Vitamin B6 | 57 % |
| Vitamin B12 | 428 % |
| Vitamin B1 | 63 % |
| Vitamin B2 | 62 % |
| Niacin | 65 % |
| Pantothenic Acid | 47 % |
| Vitamin C | 222 % |
| Vitamin E | 171 % |
| Folate | 200 % |
| Calcium | 46 % |
| Copper | 39 % |
| Iron | 106 % |
| Magnesium | 54 % |
| Potassium | 125 % |
| Manganese | 74 % |
| Phosphorus | 88 % |
| Selenium | 76 % |
| Sodium | 1364 mg |
| Zinc | 25 % |
| Fiber | 13.87 g |
