Packed with flavor and Omega-3s, this dish makes the perfect light lunch — or a delicious dinner salad.
Cook time: 20 minutes
2 cans Pacific Crown Sardine in Vegetable Oil.
1 ½ cups (approx 1 ½ cans) white beans , rinsed and drained
1 cup chopped cucumber
1 cup sliced red cherry tomatoes
1/2 cup diced red onion
1/4 cup chopped scallions
6 leaves lettuce
2 tablespoons chopped parsley
Italian or balsamic dressing of choice
Combine beans, cucumber, tomatoes, red onion and chopped scallions.
Mix in Italian or balsamic dressing of choice to taste.
Place approximately 2/3 cup salad mixture on top of lettuce leaf.
Flake 2-3 sardine fillets on top of each salad followed by 1 tsp. chopped parsley
Serving Size 1/6 of recipe; Calories 122; Saturated Fat .7; Carbohydrates 16; Fiber 4.7; Sugars 4.3; Protein 9.6; Cholesterol 11.7; Sodium 291; Vitamin A 14%; Vitamin C 29%; Calcium 9%; Iron 9%;