Cook the Book: Grilled Sardines with Chopped Salad and Skordalia Soup

Cook the Book: Grilled Sardines with Chopped Salad and Skordalia Soup
14 Ingredients
  • For the Skordalia:
  • 1 Idaho potato, peeled and quartered
  • 3 cloves garlic, sliced
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and cracked black pepper
  • For the Grilled Sardines and Salad:
  • 8 to 12 fresh sardines, scaled and gutted, heads off
  • 1 tablespoon strained or Greek Yogurt
  • 1 1/2 tablespoons distilled white vinegar
  • 1/4 recipe Greek Salad
  • 2 to 3 tablespoons Red Wine-Black Pepper Vinaigrette or 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice
  • Kosher salt and coarsely cracked black pepper
  • Pinch dry Greek oregano
Nutrition
250
13% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

31% 20

Saturated

15% 3

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 9

Fiber

6% 1

Sugars

- 1

Sugars, added

- 0

Protein

13% 7

Cholesterol

5% 16

Sodium

12% 282

Calcium

6% 55

Magnesium

6% 25

Potassium

7% 340

Iron

8% 1

Zinc

6% 1

Phosphorus

11% 79

Vitamin A

0% 4

Vitamin C

12% 11

Thiamin (B1)

5% 0

Riboflavin (B2)

7% 0

Niacin (B3)

26% 4

Vitamin B6

17% 0

Folate equivalent (total)

3% 11

Folate (food)

- 11

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

- 0

Vitamin E

19% 3

Vitamin K

11% 14

Sugar alcohols

- 0

Water

- 78
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