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Romaine With Bass Recipe
|Cooked sea bass/Cod / shark||12 Ounce, chilled|
|Torn romaine||7 Cup (112 tbs)|
|Jicama||5 Ounce, peeled and cut into 2 inch julienne sticks|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Light raisins||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2005 Calories from Fat 1498
% Daily Value*
Total Fat 171 g262.9%
Saturated Fat 16.6 g82.8%
Trans Fat 1 g
Cholesterol 8.7 mg
Sodium 1017.5 mg42.4%
Total Carbohydrates 121 g40.3%
Dietary Fiber 30.2 g120.8%
Sugars 57.2 g
Protein 28 g55.9%
Vitamin A 632% Vitamin C 196.6%
Calcium 307.9% Iron 171.6%
*Based on a 2000 Calorie diet
In a large salad bowl combine the romaine, jicama or water chestnuts, about two-thirds of the nuts, and raisins.
For dressing, in a screw-top jar combine salad oil, sherry, vinegar, sugar, garlic salt, dry mustard, and pepper.
Cover and shake well.
Pour dressing over romaine mixture.
Toss lightly to coat.
Add the fish, then toss lightly again.
Sprinkle with the remaining nuts.