stevedo, i need your sardine breakfast of champions recipe, please. i need more iron.
toss in a bowl:
raw brussels sprouts, sliced
1 can sardines (fresh if you can get them)
olive oil
lemon juice or seasoned rice vinegar
salt, pepper
thanks. that's a lot of sardines. shaved sprouts?
For a full can I use a lot of brusseles sprouts. It's a big salad, you can skip lunch if you want. I slice them thin but not shaved. I discovered it when we had nothing in the kitchen but brusseles sprouts and sardines. Was surprised at how tasty it is, much better than it sounds.
For a full can I use a lot of brusseles sprouts. It's a big salad, you can skip lunch if you want. I slice them thin but not shaved. I discovered it when we had nothing in the kitchen but brusseles sprouts and sardines. Was surprised at how tasty it is, much better than it sounds.
or two slices bread, one with mayo other mustard, drain excess oil from tin dump whole can onto bread, add watercress/arugula/etc. figure out if you prefer them whole, skinned, boned, olive oil,.... yum
Or tossed with diced celery and hazelnuts. (I think that was a Prune appetizer.)
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stevedo, i need your sardine breakfast of champions recipe, please. i need more iron.
- linda 2-27-2014 2:45 am
toss in a bowl: raw brussels sprouts, sliced 1 can sardines (fresh if you can get them) olive oil lemon juice or seasoned rice vinegar salt, pepper
- steve 2-27-2014 5:59 am [add a comment]
thanks. that's a lot of sardines. shaved sprouts?
- linda 2-27-2014 5:53 pm [add a comment]
For a full can I use a lot of brusseles sprouts. It's a big salad, you can skip lunch if you want. I slice them thin but not shaved. I discovered it when we had nothing in the kitchen but brusseles sprouts and sardines. Was surprised at how tasty it is, much better than it sounds.
- steve 2-27-2014 10:01 pm [add a comment]
For a full can I use a lot of brusseles sprouts. It's a big salad, you can skip lunch if you want. I slice them thin but not shaved. I discovered it when we had nothing in the kitchen but brusseles sprouts and sardines. Was surprised at how tasty it is, much better than it sounds.
- steve 2-28-2014 3:49 pm [add a comment]
or two slices bread, one with mayo other mustard, drain excess oil from tin dump whole can onto bread, add watercress/arugula/etc. figure out if you prefer them whole, skinned, boned, olive oil,.... yum
- mb 2-28-2014 5:39 pm [add a comment]
Or tossed with diced celery and hazelnuts. (I think that was a Prune appetizer.)
- jim 2-28-2014 5:44 pm [add a comment]
didn't prune use almonds?
- steve 2-28-2014 11:51 pm [add a comment]
You are right.
- jim 3-01-2014 1:44 pm [add a comment]
And fresh sardines. The prune salad is definitely a few notches higher on the salad chart
- steve 3-01-2014 4:11 pm [add a comment]