Asparagus and Bell Pepper Salad With CodEn Español (Spanish Version)
Serving Size½ of recipeCalories
12 gSaturated Fat2 gSodium
396 mgTotal Carbohydrate
12 gDietary Fiber4 gProtein
34 gServings2IngredientsMeasuresMixed 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 tablespoonsDirectionsPortion 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.
4 very lean meats; 2 ½ vegetables; 2 fats
Side Suggestions: French Bread (eg, Baguette)