Asparagus and Bell Pepper Salad With Cod
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories291Total Fat12 gSaturated Fat2 gSodium396 mgTotal Carbohydrate12 gDietary Fiber4 gProtein34 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresMixed green salad2 cupsScallions, thoroughly rinsed and chopped2Medium tomato, sliced1Yellow bell pepper, sliced½Asparagus spears, ends trimmed10-12Olive oil2 teaspoonsCod filet (or other white fish)¾ poundSalt¼ teaspoonFresh ground pepper to tasteBalsamic vinaigrette dressing2 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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