|Serving Size||½ of recipe|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||4 g|
|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|
|Fresh ground pepper to taste|
|Balsamic vinaigrette dressing||2 tablespoons|
- 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
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