NUTRITION

SERVINGS

INGREDIENTS

6 oz Sardines (canned in water, drained)

0.5 cup Cannellini beans (rinsed and drained)

2 cup Arugula

0.5 cup Cherry tomatoes (halved)

0.25 cup Red onion (thinly sliced)

0.5 cup Cucumber (diced)

1 tbsp Fresh parsley (chopped)

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small glass bowl, whisk together the fresh lemon juice, Dijon mustard, extra virgin olive oil, sea salt, and black pepper until the dressing is emulsified.

• 2

  In a large mixing bowl, combine the arugula, rinsed cannellini beans, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

• 3

  Drizzle approximately half of the prepared lemon-Dijon dressing over the vegetable and bean mixture, then toss gently to coat the leaves evenly.

• 4

  Carefully flake the drained sardines into large, bite-sized chunks and add them to the bowl along with the chopped fresh parsley.

• 5

  Drizzle the remaining dressing over the sardines and give the salad one final, very light toss to incorporate the fish without breaking it down into a paste.

• 6

  Transfer the salad to a large serving bowl and enjoy immediately while the greens are crisp.