Arugula and Mackerel Salad
Courtesy of CanolaInfo 4 Servings| Ingredients |
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| 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) |
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| 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;