SARDINE,
BEETROOT & RED APPLE SALAD
NO COUNT
Serves 2
1 x 120g can sardines
in brine, drained
50g low fat
natural yogurt
75g cooked
& grated beetroot
1 red apple,
grated (with the skin on)
black pepper
1 small
lettuce
Mash the
sardines. Mix with the yogurt. Add the beetroot and apple and
season well.
Chill and
serve on a bed of lettuce.
Would be nice
on crispbreads or as a topping for jacket potato
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