Asparagus and Bell Pepper Salad With Cod
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 291 |
Total Fat | 12 g |
Saturated Fat | 2 g |
Sodium | 396 mg |
Total Carbohydrate | 12 g |
Dietary Fiber | 4 g |
Protein | 34 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Mixed green salad | 2 cups |
Scallions, thoroughly rinsed and chopped | 2 |
Medium tomato, sliced | 1 |
Yellow bell pepper, sliced | ½ |
Asparagus spears, ends trimmed | 10-12 |
Olive oil | 2 teaspoons |
Cod filet (or other white fish) | ¾ pound |
Salt | ¼ teaspoon |
Fresh ground pepper to taste | |
Balsamic vinaigrette dressing | 2 tablespoons |
- Directions
- Portion the salad greens, scallions, tomatoes, and bell peppers onto two plates.
- Heat olive oil in a large nonstick skillet over medium heat. Add the asparagus and cook for about 10 minutes, until tender. Remove and set aside.
- Add the cod to the skillet and cook for 3-4 minutes on each side, or until cooked through. Season with salt and pepper.
- Cut fish into a few smaller pieces. Arrange the fish and asparagus over the salads. Top with balsamic vinaigrette.
Exchanges
4 very lean meats; 2 ½ vegetables; 2 fats
Side Suggestions: French Bread (eg, Baguette)