1 large ripe tomato (preferably organic)
1/2 can sardines (water-packed)
1/4 cup basil leaves, finely chopped
1 teaspoon quality extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon garlic, finely chopped
You can use the tomato as is (unpeeled and with seeds) but the salad is better if you peel the tomato after plunging it briefly in boiling water, and then remove the seeds. This reduces the water in the finished salad. Cut the tomato pulp into large chunks.
Mix together the dressing ingredients (olive oil, balsamic vinegar, fresh garlic) and stir in the chopped basil leaves. Add the drained sardines and the tomato chunks.
Serve at room temperature, on a bed of salad greens or spinach.
12 g total fat (3 g sat)
28 mg cholesterol
21 g carbohydrate
13 g protein
9 g fiber
94 mg sodium