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Asparagus and Bell Pepper Salad With Cod
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 |
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)
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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