Courtesy of CanolaInfo
4Servings•n/aPrep Time•n/aCook Time•
原料：
Vinaigrette:
2 Tbsp. canola oil (30 mL)
1 Tbsp. red wine vinegar (15 mL)
1 garlic clove, crushed
1/2 tsp. paprika (2 mL)
1/4 tsp. salt (1 mL)
1/4 tsp. ground black pepper (1 mL)
-
Salad:
1 Tbsp. canola oil (15 mL)
12 oz. mackerel fillets (340g)
2 c. arugula (500 mL)
2 c. spinach (500 mL)
1 c. chopped cilantro (250 mL)
说明：
- To make vinaigrette: In small bowl, whisk 2 Tbsp (30 mL) canola oil, vinegar, garlic, paprika, salt and pepper. Set aside.
- In small skillet, heat 1 Tbsp (15 mL) canola oil and sauté mackerel until fish just begins to flake.
- In large bowl, combine arugula, spinach and cilantro with vinaigrette. To serve, divide salad among 4 plates and top with fish.
- Recipe courtesy of Chef Guadalupe García de León, Mexico City and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 214 |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 32mg |
| Total Carbs | 2g |
| Fiber | 1g |
| Sugar | 0g |
| Protein | 11g |
| Sodium | 203mg |
| Potassium | 219mg |