Served with a loaf of crusty French bread, this lively salad makes the perfect summertime dinner.
1/4 cup chopped fresh basil
1/4 cup fat-free chicken broth
1/4 cup balsamic vinegar
2 tablespoons water
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1/2 pound green beans, trimmed
4 (6-ounce) halibut steaks (about 1 inch thick)
Olive oil-flavored cooking spray
3 tablespoons freshly cracked mixed peppercorns
1/2 teaspoon salt
8 cups torn red leaf lettuce
2 tablespoons fresh lemon juice
2 medium tomatoes, each cut into 8 wedges
1/4 cup chopped Greek ripe olives
How to Make It
Combine first 8 ingredients in a small bowl; cover and chill vinaigrette. Wash beans, and trim ends; remove strings. Place beans in a large saucepan of boiling water; cook 2 minutes; drain. Rinse under cold water; drain well. Set aside.
Coat halibut with cooking spray; rub peppercorns and salt over both sides of steaks. Prepare grill. Place halibut on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat; cool slightly. Break halibut into pieces; discard skin and bones.
Place lettuce in a large bowl, and add lemon juice, tossing to coat. Divide lettuce mixture evenly among 4 plates. Arrange green beans, halibut, and tomato wedges evenly on plates, and sprinkle each serving with chopped olives. Drizzle vinaigrette over salads.
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