Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups water
- 2 tablespoons lemon juice
- 1/2 pound U.S. Farm-Raised Catfish fillets
- 1 pound fresh spinach, torn
- 1 cup Calamata or ripe olives, pitted and halved
- 1/4 cup sliced green onions
- 2 medium tomatoes, chopped
- 8 ounces feta cheese, cubed
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried oregano, crumbled)
- =
Directions
1. Bring water and lemon juice to a boil in a large skillet over medium-high heat. Add catfish fillets and return to a boil; reduce heat to medium-low. Cover and simmer gently for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a platter to cool slightly. Cut into bite-size pieces. Cover and chill.
2. Toss spinach, olives, green onions and tomatoes in a large bowl. Add feta cheese and catfish pieces. Mix olive oil, lemon juice, vinegar, garlic and oregano in a small bowl using a wire whisk until well combined. Pour dressing over salad and toss until well coated.