Spanish-Style Salt Cod Salad
Prep time20 min
Total time20min
ServingsMakes 6 servings, 1 cup each.
Ingredients
- ½ cup Italian dressing
- 1 tsp. smoked paprika
- 1 lb. dried salt cod, soaked, cooked (see Tip)
- 2 cans (15.5 oz. each) great Northern beans, rinsed
- 1 large tomato, seeded, chopped
- 4 green onions, thinly sliced
- ¼ cup fresh parsley, chopped
- 1 large clove garlic, minced
- 12 large romaine lettuce leaves
- ½ cup pitted black olives, sliced
- 3 hard-cooked eggs, cut into wedges
- 30 PREMIUM Saltine Crackers
Preparation
- Mix dressing and paprika. Combine next 6 ingredients in large bowl. Add dressing mixture; mix lightly.
- Spoon onto lettuce; top with olives and eggs.
- Serve with crackers.
Recipe Tips
- How to Prepare Salt Cod (Bacalao)
Pour cold water over fish in large bowl. Refrigerate overnight, changing water several times to remove some of the salt. Cover with fresh water in large saucepan. Bring to simmer; cook 5 min. Use as directed in recipe. - Substitute
Prepare using regular paprika. - Food Facts
Salt cod (or bacalao in Spanish) is a staple in tropical countries. It can be stored almost indefinitely in an airtight container in a cool, dark place.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 11g | |
| Saturated fat 2g | |
| Cholesterol 140mg | |
| Sodium 1410mg | |
| Carbohydrate 38g | |
| Dietary fiber 9g | |
| Total sugars 6g | |
| Protein 32g | |
| Vitamin A | 45 %DV |
| Vitamin C | 25 %DV |
| Calcium | 10 %DV |
| Iron | 40 %DV |