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10 minutePrep time
423 cal.Per serving
Ingredients
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recipe
Step 1
Lavez puis coupez le concombre en fines demi-lunes.
Step 2
Lavez puis coupez les radis en fines rondelles.
Step 3
Épluchez puis coupez les oignons rouges en fines lamelles.
Step 4
Si vous le souhaitez, faites toaster les tranches de pain au grille-pain ou à la poêle.
Step 5
Tartinez les tranches de pain de fromage frais. Ajoutez ensuite le concombre suivi des radis et des oignons. Poivrez.
Step 6
Servez les tartines dans une assiette et ajoutez les sardines sur le dessus. Ajoutez un petit filet d'huile d'olive* et parsemez de ciboulette ciselée, si vous en avez. C'est prêt ! *Consultez nos tips pour cette étape.
Vous pouvez remplacer l'huile d'olive par l'huile de la conserve des sardines.
- Domitille, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 423 cal. |
| Fat | 16 g |
| Carbohydrates | 45 g |
| Protein | 22 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tartine printanière aux sardines" contains: 423 Energy ; 16 g of Fat ; 45 g of Carbohydrates ; 22 g of Protein ; 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A+ Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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