Salad of Baby Spinach, Sardines and Pine Nuts

Ingredients

• 6 tablespoons olive oil, plus oil for baking sheet
• ½ cup pine nuts
• 8 whole fresh sardines, gutted but not boned
• Juice of 2 lemons
• Sea salt
• ground black pepper
• 6 cups baby spinach, rinsed and dried

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    608 calories; 43 grams fat; 6 grams saturated fat; 20 grams monounsaturated fat; 11 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 50 grams protein; 135 milligrams cholesterol; 654 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat broiler. Brush a baking sheet with a little of the oil. Put 2 tablespoons oil in a small sauté pan, add pine nuts. Cook on low, stirring frequently, until lightly browned. Set aside.
2. Rinse and dry sardines, place on the baking sheet and dribble with 2 tablespoons oil and half the lemon juice. Season with salt and pepper. Broil sardines until lightly browned, turning once, about 2 minutes per side. Remove from heat.
3. Place spinach in a shallow serving bowl, add remaining 2 tablespoons oil, remaining lemon juice, the pine nuts and salt and pepper to taste. Toss. Arrange sardines on top and serve.

20 minutes