- ??1 bulb fennel, trimmed, rinsed, and thinly sliced
- 1 stalk celery, trimmed, rinsed, and thinly sliced
- 1 clove garlic, minced
- 1 mild green pepper, seeded and diced
- ?Sardines from one can (3.75 ounces), drained and ?chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh parsley, chopped
Combine all ingredients in a small bowl and mix thoroughly.
Chill until ready to serve.
Serves 6. Each serving contains 32 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 13 mg cholesterol, 69 mg sodium, 3 g carbohydrate, 1 g dietary fiber, 0 g sugar, and 3 g protein.
Each serving has 2% DV vitamin A, 10% DV vitamin C, 5% DV calcium, and 5% DV iron.
If you don't have fennel, you can use celery instead. Just add a pinch of ground fennel seeds to the salad.
Did You Know?
Sardines are a tasty, cheap, and easy-to-find source of omega-3 fatty acids. You can pick up a package at almost any grocery store.
Sardines packed in oil have less sodium than other versions.
We also like to use these little fish in place of anchovies, which are very high in sodium.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.