Danny Kim
Recipe information
Yield
Servings
Ingredients
4
cups spinach
2
tablespoons golden raisins
1
tablespoon pine nuts
2
tablespoons olive oil
Fresh lemon juice
3
ounces leftover swordfish from Seared Swordfish with Fennel and Endive (click here for recipe)
Need to make a substitution?
Preparation
Toss spinach, raisins, and pine nuts with olive oil and lemon juice. Break swordfish into pieces and serve on top of greens.
Nutrition Per Serving
Calories (kcal) 530 Fat (g) 38 Saturated Fat (g) 6 Cholesterol (mg) 45 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g) 15 Protein (g) 26 Sodium (mg) 260