Cooking Well: Multiple Sclerosis by Marie-Annick Courtier

Author:Marie-Annick Courtier [Courtier, Marie-Annick]
Language: eng
Format: epub
ISBN: 9781578263400
Publisher: Hatherleigh Press
Published: 2009-09-29T07:00:00+00:00

Greek Salad with Cod Fish

serves 4

ingredients

Four 4-ounce cooked cod fillets

4 cups mixed greens

1 large cucumber, skin removed, seeded, and sliced (about 12 ounces)

2 large tomatoes, sliced (about 12 ounces)

½ small red onion, sliced (about 2 ounces)

1 medium red bell pepper, sliced (about 6 ounces)

¼ cup black olives

4 tablespoons feta cheese

4 tablespoons Greek salad dressing or vinaigrette

1 teaspoon freshly minced oregano

Salt and pepper to taste

cooking instructions

Mix the vinaigrette with the oregano and set aside. Divide the mixed greens, cucumber, tomatoes, red onion, red bell pepper, black olives, and feta cheese among 4 plates. Top with the fish filet and season to taste. Sprinkle the vinaigrette and serve immediately.

nutritional facts

Per Serving: 222 Cal (33% from Fat, 43% from Protein, 24% from Carb); 24 g Protein; 8 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 13 g Carb; 3 g Fiber; 6 g Sugar; 121 mg Calcium; 2 mg Iron; 505 mg Sodium; 57 mg Cholesterol

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