Baccala Salad - 0g Carbs, 0g Fiber
From: Today's Diet & Nutrition December 2010
"This is a very traditional New Year's Eve dish. In my family, we
fight over who will make it each year! Members of the older
generation don't allow mine because it's not quite as traditional
as theirs."
1 lb salt cod (soak for two days in cold water in the refrigerator,
changing the water twice daily)
1/2 cup chopped pickled sweet cherry peppers, seeded AND
3 Tbsp of the vinegar they come in
1/4 cup extra-virgin olive oil
1/4 cup chopped scallions
1/4 cup chopped parsley
Simmer a pot of water and poach the rehydrated cod until tender,
about 10 to 15 minutes. Flake apart the fish and let cool. Mix
all the ingredients together, season with salt and pepper. This
can be made ahead of time and is best made at least a day before.
Servings: 12
TD&N Nutrition per Serving:
73 Calories, 5g Total Fat, 1g Saturated Fat, 1g Polyunsaturated Fat,
3g Monounsaturated Fat, 16mg Cholesterol, 22mg Sodium, 7g Protein,
0g Carbs, 0g Fiber
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