- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 377.1
- Total Fat: 20.5 g
- Cholesterol: 90.5 mg
- Sodium: 733.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.1 g
- Protein: 28.4 g
Mediterranean Salad with Pan Seared White FishSubmitted by: TEVIAG
IntroductionA delicious, crunchy and flavorful salad with a hint of mediterranean flare. I "made up" this salad one night while trying to come up with a clever way to get my husband to eat more "GREEN"- He LOVES this salad! A delicious, crunchy and flavorful salad with a hint of mediterranean flare. I "made up" this salad one night while trying to come up with a clever way to get my husband to eat more "GREEN"- He LOVES this salad!
1 "tub" of Organic Mixed Baby Greens (I use Earthbound Farms fresh herb salad)
1 stalk, celery - chopped
1/2 Large cucumber - sliced
3 small sweet peppers, red, yellow or orange - seeded and chopped (I used the smaller ones for a better flavor)
2 med. size carrots, peeled and sliced (or you can use the baby carrots if you like-)
1/2 cup Cherry Tomatoes (optional)
8-10 Calamata Olives, pitted
1/4cup Pine Nuts
1 oz. (or about 1/2 tblsp.) fresh Goat Cheese (soft, not hard)
Kraft Sun Dried Tomato Vinaigrette
2 tsp. Chopped Garlic
1/4 tblsp. Capers (drained from the jar)
2 Fillets- Mahi Mahi (or other white fish- Tilapia, Flounder, Orange Roughy, etc.)
Salt & Pepper to taste
(Kick it up a notch with a dash of Emeril's Essence! - Found in the seasonings section of your grocery)
In a med. shallow pan heat 2 tblsp. Extra Virgin Olive Oil- (Heat on med.) Add Chopped Garlic and Capers to pan and saute.
While garlic and capers are cooking, season fish fillets with salt, pepper and essence - Add fish to pan and cook for 2 minutes. Flip sides and cook for another 2-3 min.
Spoon salad in shallow serving bowls or plates- Add olives. Crumble Goat cheese over salad with fingers- add Vinaigrette- Top with fish fillets and serve.
While the actual serving is for 2 people, the salad mix itself will serve up to 4 (with veggies included). I usually mix my salad greens with the veggies and serve only enough for dinner then save the rest for lunch the next day. Rule of thumb: never add the "wet" ingredients of a salad until just before serving. It prevents soggy and wilty salads!
This is a great crunchy and filling salad dinner. Use your imagination and tastes and add or take away what you like!
Number of Servings: 2.5
Recipe submitted by SparkPeople user TEVIAG.