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Spicy Marinated Vegetables and Sardines on Toast
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Ingredients
- 1 1/2 teaspoons coriander seeds
- 1/2 teaspoon fennel seeds
- 8 small any color carrots (about 6 ounces total), scrubbed
- 2 small shallots, peeled
- 1 small serrano chile
- 1/3 cup sherry vinegar
- 6 radishes, trimmed
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 baguette, split in half lengthwise
- 1 garlic clove, peeled
- 3/4 cup mayonnaise
- 3 (3.75-ounce) cans sardines in water, drained
- 1 lemon
- A spice mill or mortar and pestle
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2092 % Daily Value *
- Total Fat: 184 g 283.82%
- Saturated Fat: 25 g 122.75%
- Trans Fat: 0 g %
- Cholesterol: 337 mg 112.27%
- Sodium: 1739 mg 72.45%
- Calcium: 577 mg 57.67%
- Potassium: 2065 mg 59.01%
- Magnesium: 0 mg 0%
- Iron: 8 mg 45.67%
- Zinc: 0 mg 0%
- Total Carbohydrate: 34 g %
- Dietary Fiber: 15 g 60.6%
- Sugar: 16 g
- Protein: 77 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 11 g
- Omega 6 Fatty Acid: 71 g
- Vitamin A 8.51%
- Vitamin C 226.33%
- Vitamin D 43.92%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat33
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables5
- Exchange - Lean Meat10
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total6 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total10 oz-eq
