Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Served with a loaf of crusty French bread, this lively salad makes the perfect summertime dinner.

Recipe by Cooking Light August 1997

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Yield:
4 servings.
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

274 calories; calories from fat 26%; fat 7.8g; saturated fat 1.1g; mono fat 3.6g; poly fat 2.1g; protein 38.3g; carbohydrates 13.5g; fiber 4.1g; cholesterol 80mg; iron 4.7mg; sodium 620mg; calcium 168mg.
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