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Arugula and Mackerel Salad
Courtesy of CanolaInfo
Servings: 4
Prep Time: n/a
Cook Time: n/a
What you need:
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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)

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)
What to do:
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.
Nutritional information:
Calories: 214;   Total Fat: 18g;   Saturated Fat: 3g;   Cholesterol: 32mg;   Total Carbs: 2g;   Fiber: 1g;   Sugar: 0g;   Protein: 11g;   Sodium: 203mg;   Potassium: 219mg;  
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