Sardine, Artichoke, Broccoli and Roasted Red Pepper Salad Recipe


Atkins Sardine, Artichoke, Broccoli and Roasted Red Pepper Salad
6.4g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

30.7g

Protein

14g

Fat

3.2g

Fiber

291.6cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/2 cup Broccoli, florets, raw
  • 1 pieces Artichoke Hearts, marinated
  • 1 cup BABY SPINACH Newstar Fresh, LLC
  • 1 cup shredded Cos or Romaine Lettuce
  • 4 oz ROASTED BELL PEPPERS G L Mezzetta, Inc.
  • 4 oz Sardines in Oil (Canned)

DIRECTIONS

  1. Toss spinach and Romaine together with 1 tablespoon low-carb dressing of your choice.
  2. Arrange sliced artichoke, broccoli and sliced roasted red peppers over the greens.
  3. Place sardines on top and drizzle with another tablespoon of dressing. Season with salt and freshly ground black pepper.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.