Marlin Salad With Pesto Vinaigrette Food

ARUGULA SALAD WITH PESTO VINAIGRETTE

Arugula Salad with Pesto Vinaigrette image

Provided by Ellie Krieger

Time 7m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup chopped tomatoes
1 cup canned artichoke hearts, quartered
5 cups baby arugula
2 tablespoons red wine vinegar
2 tablespoons store bought pesto sauce

Steps:

Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

Nutrition Facts : Calories 70 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams

MARLIN SALAD WITH PESTO VINAIGRETTE

Marlin Salad With Pesto Vinaigrette image

This may sound odd, but it's REALLY good. The pesto vinegarette ties the veggies and the fish together well. Perfect in the summer. You could also do this with tuna steaks, chicken, shrimp, etc. - whatever is available and grill-able.

Provided by mplsgirl

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb marlin steak
2 teaspoons olive oil
1/2 lb rinsed romaine lettuce, torn
3/4 lb cucumber, chopped
2 tablespoons shallots, minced
16 cherry tomatoes, halved
1 (14 ounce) can hearts of palm, drained
salt and pepper
1/2 cup pesto sauce
1/4 cup red wine vinegar

Steps:

In a large bowl, toss the lettuce with the fresh vegetables.
Rub both sides of the marlin with oil, salt, and pepper. Grill or broil about 7 minutes per side, until opaque. Remove from heat and let cool 2-3 minutes.
In a small bowl, combine the pesto and the vinegar. Whisk together well.
Break or cut fish into chunks.
Layer plates with salad, fish, then top with pesto vinegarette.

Nutrition Facts : Calories 85.9, Fat 3.3, SaturatedFat 0.5, Sodium 433, Carbohydrate 13, Fiber 4.8, Sugar 3.9, Protein 4.5

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