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Tossed Cusk Salad With Lemon Mustard Dressing Recipe
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Dijon style mustard||2 Teaspoon|
|Garlic powder||1 Dash|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Chilled cooked cusk/Cod / flounder / orange roughy||1 Pound, chilled|
|Torn bibb lettuce/Boston lettuce||4 Cup (64 tbs)|
|Torn sorrel/Spinach||1 Cup (16 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Capers||2 Tablespoon, drained|
Serving size: Complete recipe
Calories 1735 Calories from Fat 1057
% Daily Value*
Total Fat 119 g182.4%
Saturated Fat 21.2 g105.9%
Trans Fat 0 g
Cholesterol 401.8 mg
Sodium 1280.4 mg53.4%
Total Carbohydrates 38 g12.6%
Dietary Fiber 18.5 g73.9%
Sugars 13.7 g
Protein 123 g246.9%
Vitamin A 233.6% Vitamin C 458.1%
Calcium 52.8% Iron 96.9%
*Based on a 2000 Calorie diet
In another small bowl whip cream till soft peaks form.
Then fold whipped cream into mayonnaise mixture.
If necessary, stir in 1 to 2 tablespoons milk to make dressing of desired consistency.
Cover and chill dressing while preparing salad.
For the salad, break or cut the fish into large chunks.
In a large mixing bowl combine the fish, lettuce, sorrel or spinach, cherry tomatoes, and mushrooms.
Toss lightly to mix.