- ??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 in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.