Crunchy Fish Fillet Cobb Salad
Creamy Dill Dressing
Ingredients
- 4 frozen beer-battered fish fillets
- 1 (6-oz) pkg butter lettuce mix
- ⅔ cup frozen peas, thawed
- 2 hard-cooked eggs
- 1 large tomato, cut into wedges
- Lemon wedges (optional)
Instructions
- Bake fish according to package directions; drain on paper towels. Cut each fillet into 4 pieces.
- Divide lettuce, fish, peas, eggs, and tomato among 2 plates; drizzle with Creamy Dill Dressing recipe. Serve with lemon wedges, if desired.
Side Dish Ingredients
- 3 Tbsp low-fat buttermilk
- 3 Tbsp 2% reduced-fat plain Greek yogurt
- 1 Tbsp chopped fresh dill
- 2 tsp reduced-fat mayonnaise
- 1½ tsp distilled white vinegar
- ½ tsp Worcestershire sauce
- ⅛ tsp kosher salt
- Dash of pepper
Side Dish Instructions
- Whisk together all ingredients; serve over salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
368
|
51
|
419
|
| Fat (g) | 18 | 3 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 35 | 3 | 38 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 634 | 207 | 841 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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