Preparation:
1. Brush both sides of salmon and cod fillets with Italian dressing and place on medium-hot grill 5-6 inches from heat. Cook 5 minutes. Turn carefully and continue to grill 5-6 minutes more, or until fish flakes easily when tested with a fork. 2. Remove to platter, cover loosely with foil, and refrigerate until cold. 3. Meanwhile, prepare fresh vegetables. 4. When salmon and cod have chilled, remove from refrigerator and break into bite-size pieces. 5. In a large mixing bowl, gently toss together vegetables and seafood chunks. 6. Arrange mixed greens evenly on a 12-inch serving plate. Spoon combined fish and vegetables into center of salad mixture. Drizzle with Italian dressing and sprinkle with cheese. |
