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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

Servings and Times

Servings 2

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
  1. Portion the salad greens, scallions, tomatoes, and bell peppers onto two plates.
  2. 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.
  3. Add the cod to the skillet and cook for 3-4 minutes on each side, or until cooked through. Season with salt and pepper.
  4. 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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