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| h2u > Health Library |
Asparagus and Bell Pepper Salad With CodAdapted from CooksAid.com | 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 | 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.
4 very lean meats; 2 ½ vegetables; 2 fats 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. Copyright © EBSCO Publishing. All rights reserved. |
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