Arugula and Mackerel Salad

Arugula and Mackerel Salad

Courtesy of CanolaInfo 4 Servings
Ingredients
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)

Directions:

1. To make vinaigrette: In small bowl, whisk 2 Tbsp (30 mL) canola oil, vinegar, garlic, paprika, salt and pepper. Set aside.

2. In small skillet, heat 1 Tbsp (15 mL) canola oil and sauté mackerel until fish just begins to flake.

3. 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.

Nutrition:

Calories: 214; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 32mg; Total Carbs: 2g; Fiber: 1g; Sugar: 0g; Protein: 11g; Sodium: 203mg; Potassium: 219mg;