This time of year, I get really into salads. I've been craving them for months, but since Minnesota's winter took it's time exiting the stage, my vata (cold, dry) body has not really been up for cooling foods. Today I rode my bike to work in the sun and 60s and am really enjoying this Greek salad with sardines. Huzzah!
If sardines scare you, as they once did me, take the plunge. They are a delicious, inexpensive, have low contamination, are sustainably fished, and packed with anti-inflammatory omega-3 fatty acids.
Greek Salad with Sardines
Serves 2
4 cups spring mix salad greens or other lettuce
1/2 cucumber, peeled and sliced
1 can sardines, drained
8-10 artichoke hearts, drained
8-10 Kalamata olives
1/2 cup cooked chickpeas
2 thin slices of red onion (optional)
2 oz. feta cheese (optional)
extra virgin olive oil and balsamic vinegar, to taste
Pull out two of your favorite lunch containers. Split the ingredients in half between them. Pour a little olive oil and balsamic vinegar into a container with a tight lid to dress your salad just before eating.
Voila, it's lunch!
If sardines scare you, as they once did me, take the plunge. They are a delicious, inexpensive, have low contamination, are sustainably fished, and packed with anti-inflammatory omega-3 fatty acids.
Greek Salad with Sardines
Serves 2
4 cups spring mix salad greens or other lettuce
1/2 cucumber, peeled and sliced
1 can sardines, drained
8-10 artichoke hearts, drained
8-10 Kalamata olives
1/2 cup cooked chickpeas
2 thin slices of red onion (optional)
2 oz. feta cheese (optional)
extra virgin olive oil and balsamic vinegar, to taste
Pull out two of your favorite lunch containers. Split the ingredients in half between them. Pour a little olive oil and balsamic vinegar into a container with a tight lid to dress your salad just before eating.
Voila, it's lunch!