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Red Snapper Salad with Gazpacho Vinaigrette


Red Snapper Salad with Gazpacho Vinaigrette Recipe

Ingredients:
  • ½ small red bell pepper, cut into brunoise (1/3 to ½ cup)
  • ½ small yellow bell pepper, cut into brunoise (1/3 to ½ cup)
  • 1 medium-size ripe tomato, cut into brunoise (1/3 to ½ cup)
  • ½ small cucumber, peeled (not seeded) and cut into brunoise (about ¾ cup)
  • ½ small red onion, cut into brunoise (about ½ cup)
  • 1 tablespoon chopped dill (no stems)
  • ½ cup Sherry Vinaigrette
  • Kosher salt and freshly ground black pepper
  • 3 (8-ounce) red snapper fillets, halved
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon butter
  • 6 cups mesclun or mixed salad greens
  • 6 tablespoons Sherry Vinaigrette
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 176kcal (9%)
Total Fat 8g (12%)
Saturated Fat 1g (7%)
Cholesterol 92mg (31%)
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

41.8842798996


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