Mojito - Red Snapper Salad
Yields 24 portions
Serving Size 1 cup
3 Oranges, juice only
1 1/2 Limes, juice and grated peel
3/4 C Flaxseed oil
2 Tbs. Whole Flaxseed
2 Tbs. Canola Seed, Toasted
4 tsp. Sherry Vinegar or Red Wine Vinegar
4 Garlic Cloves, crushed
2 Tbs. Grated Ginger
1 1/2 Tbs. Crushed Dried Oregano
2 1/2 tsp Ground Cumin
2 tsp. Salt
1/2 tsp. Pepper
1 1/4 lb Torn Spinach or Lettuce
3 1/4 C Canned Black Beans or Black-eyed Beans
5 oz Slivered Red Pepper
4 oz Slivered Red Onion
3 Oranges
• In a jar with a tight fitting lid, combine orange juice, lime juice and grated lime peel, flaxseed oil, flaxseed, canola seed, sherry vinegar or red wine vinegar, garlic, ginger, oregano, sugar, cumin and salt. Shake well.

• Slice oranges into 1/4 inch slices. Layer in bottom of a 2 inch hotel or counter pan.

• Layer snapper fillets on top. Pour water over. Sprinkle with salt and pepper. Cover with lid.

• Bring to a boil, reduce heat to simmer. Cook until fish is opaque all the way through, about 10 minutes.

• Carefully remove fish from pan. Let cool on several layers of paper towel.

• Wash greens thoroughly and drain. Tear into bite-sized pieces. Place in large salad bowl.

• Rinse beans under cold water and drain thoroughly. Add to greens along with red pepper and red onion.

• Peel and section oranges; cut each segment crosswise into four pieces. Add to salad.

• Drizzle Mojito sauce over salad; toss gently.

• Break red snapper into bite-sized pieces and gently toss into salad.