*(watercress can be substituted) Pat steaks dry, brush with 1 tsp. olive oil, and grill over medium hot coals. Use remaining 1 tsp. of olive oil to coat the bottom of a skillet. saute onion and garlic with salt and pepper until onion is translucent and garlic has begun to color. Add tomatoes; cook until they begin to glisten. Add arugula, tossing to blend. Adjust salt and pepper, serve over grilled fish. Nutritional information per serving: Protein: 41 grams (74%); Carbohydrates: 5.7 grams (10%); Fat: 4 grams (16%); Calories: 228; Sodium: 330 mg.; Cholesterol: 158 mg. Exchanges: 1 vegetable, 5 lean meat Copyright Whole Foods Market, 1995, firstname.lastname@example.org (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 29.5mg||1 %|
|Potassium 850.9mg||22 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 10.5g|
|Protein 4.2g||6 %|
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Calories per serving: 78
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