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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 TOP

Servings

Ingredients and Preparation TOP

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)

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