Friday, January 13, 2012

Cobb Salad with White Fish

Cobb Salad with White Fish
4 eggs
4 fillets white fish  - (Cod recommended, I used flounder)
1/2 tsp paprika
sea salt & fresh pepper
1 large bunch romaine
1 avocado, peeled & pitted
2 tomatoes, chopped
2 oz low-fat feta
2 tsp extra virgin olive oil
1/4 cup balsamic
1 tsp raw honey
1 clove garlic, minced
1 tsp dijon mustard
juice of 1 lemon (I used my Pampered Chef juicer - works AMAZING!)

Boil the eggs - and chop (but eggs in cool water, boil for 10 minutes)
Prehead broiler to high. Line a cookie sheet with aluminum foil and place fillets on sheet. Sprinkle with paprika, and season with salt and pepper. Broil for 5 minutes, remove from ehat and let cool for 5 minutes. Then cut into half inch square chunks.
Divide lettuce evenly among four plates. Add fish, egg, avocado, tomatoes, and feta. 
In a small bowl, whisk together oil, vinegar, honey, garlic, dijon musard & lemon juice. (I shook it all in a mason jar, and stored remaining dressing that way!). Drizzle over salad. ENJOY!

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