pat's Recipe

Greek Salad with Sardines for Two

Category: SALADS

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 *

Preparation
1. Whisk lemon juice, oil, garlic, oregano and pepper in medium bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide salad between 2 plates and top with sardines.
Serve with warm pita bread.

* Look for sardines with skin and bones (which are edible). These have more than 4 times as much calcium as the skinless, boneless variety.

serves 2