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Ingredientes
- 1 lb asparagus
- 10 c. torn salad greens
- 1 c. sliced mushroom
- 3 x green onion, sliced
- 4 x 1/4 pound halibut, fillets Dressing
- 1/4 c. light mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp grated lemon, rind
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pch granulated sugar
- 1 clv garlic, chopped
- 2/3 c. buttermilk
- 1 Tbsp. minced fresh dill
- 1 Tbsp. lemon, juice
Direcciones
- Snap tough (woody) ends off asparagus; cut stalks diagonally into 2-inch (5 cm) lengths.
- In saucepan of boiling salted water, cook asparagus for 3 min or possibly till tender-crisp; drain and cold in cool water.
- Pat dry and place in bowl.
- Add in salad greens, mushrooms and onions.
- Dressing:In small bowl, whisk together mayonnaise, mustard, lemon rind, salt, pepper, sugar and garlic.
- Remove 1 Tbsp. (15 mL); brush over top and sides of fish.
- Broil, skin side down, on greased rack for 5 to 7 min or possibly just till fish flakes easily when tested with fork.
- Meanwhile, whisk buttermilk, dill and lemon juice into remaining dressing; pour over greens and toss to coat.
- Preparation:Arrange greens on plates.
- Peel skin off each fillet and throw away; place on salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 132 | 48% |
| Total Fat 14.93g | 19% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 371mg | 15% |
| Potassium 902mg | 26% |
| Total Carbs 8.17g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.45g | 3% |
| Protein 27.97g | 45% |
