Ingredients:
1 6-oz package wild rice
½ lb halibut
¼ cup low-fat mayonnaise
¼ cup minced fresh parsley
1 Tbsp red wine vinegar
1 tsp lemon juice
2 Tbsp Dijon mustard
Fresh ground pepper
1 lb cooked medium shrimp, shelled and deveined
¾ cup diced celery
½ cup sliced scallions
6 large romaine lettuce leaves
3 small tomatoes, cute into 12 wedges
Instructions:
1. Preheat oven to 350 degrees
2. Cook the rice (as followed by directions on package)
3. Bake the halibut by placing on a baking sheet and let it bake for 5-10 minutes (fish should be opaque looking when finished). Let it cool. Cut in small pieces,
4. In a small bowl toss together the mayonnaise, parsley, vinegar, lemon juice, mustard, pepper, and salt
5. In a salad bowl mix together the cooked rice, halibut, shrimp, celery, and scallions
6. Add the dressing and toss together
7.When ready to serve place lettuce leaves on a plate, pout on the wile rice seafood and add garnish with tomatoes.
Nutritional Information:
Exchanges
1 ½ Starch
3 Very Lean Meat
1 Vegetable
Calories 250
Calories from Fat 27
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 59 mg
Sodium 392 mg
Carbohydrate 27 g
Dietary Fiber 3 g
Sugars 5 g
Protein 29 g
