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Wilted Spinach and Tilapia Salad

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups each
  • Start to Finish: 25 mins

Wilted Spinach and Tilapia Salad

Directions

  1. Thaw tilapia fillets, if frozen. Preheat broiler. Sprinkle fish with the salt and cayenne pepper. Arrange fish on a greased unheated rack of a foil-lined broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes when tested with a fork. Break fish into bite-size pieces. Cover and keep warm.
  2. Arrange spinach on a serving platter; set aside. In a large skillet heat oil over medium heat. Cook mushrooms, leek, and garlic in hot oil about 4 minutes or until tender. Add tomato and cook about 1 minute more or until softened. Add vinegar and heat through. Add mixture to spinach and toss to coat and lightly wilt. Top with fish and sprinkle with snipped fresh thyme.

Nutrition Facts (Wilted Spinach and Tilapia Salad)

  • Per serving:
  • 186 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 43 mg chol.,
  • 227 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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