Salt Cod Salad

Ingredients

• 2 tablespoons fresh lemon juice, or to taste
• 2 tablespoons cider vinegar or red wine vinegar
• ⅓ cup extra virgin olive oil
• Salt and pepper
• 6 to 8 cups salad greens (preferably a mixture), washed, dried and roughly chopped
• 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
• 1 orange, peeled and segmented
• 1 tomato, cored and chopped, or a handful of cherry tomatoes cut in half
• ⅓ cup pitted black olives (preferably oil cured), roughly chopped
• ⅓ cup chopped fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    541 calories; 22 grams fat; 3 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 73 grams protein; 172 milligrams cholesterol; 8064 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Mix juice, vinegar and oil in a large bowl; whisk until well combined. Season to taste with salt and pepper, and toss in salad greens. Transfer salad to a serving bowl or plate.
2. Chop the salt cod with a knife, and then shred it with your fingers. Toss the cod, orange, tomato, olives and parsley together, and arrange on top of the salad greens. Serve.