Simple tinned sardine salad
Eat more fish! It's so easy with this crunchy salad
- 15 minutes
- Serves 2
- 1.5 of 5 a day
- Kcal179
- Fat6.1g
- Salt0.7g
- Sugar13g


Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 60g baby spinach
- 4 medium-sized carrots, peeled, trimmed and grated
- 1 small cauliflower, sliced
- 1 x 120g tinned fish, eg sardines in spring water, drained
For the salad dressing
- ½ teaspoon mustard
- 1 teaspoon clear honey
- Small pinch salt
- Freshly ground black pepper, to taste
- 2 tablespoons fat-free natural yoghurt
- 1 tablespoon white wine or cider vinegar
Method
- Add all of the salad dressing ingredients into a tight-sealing container like a jam jar and shake vigorously. Store in the fridge until needed (use within 24 hours).
- Place all the vegetables in a bowl. Add the salad dressing and mix thoroughly.
- Divide the dressed vegetables between two plates. Top with the sardines and serve.
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