Perfect for Christmas Eve or anytime! No worries if you've never cooked dried salt cod; we've got some tips for you.
What You Need
Original recipe yields 6 servings
1/2 cup KRAFT Zesty Italian Dressing
1 tsp. smoked paprika
1 lb. dried salt cod, soaked, cooked (see Tip)
2 cans (15.5 oz. each) great Northern beans, rinsed
1 large tomato, seeded, chopped
4 green onions, thinly sliced
1/4 cup fresh parsley, chopped
1 large clove garlic, minced
12 large romaine lettuce leaves
1/2 cup pitted black olives, sliced
3 hard-cooked egg s, cut into wedges
30 saltine crackers
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Let's Make It
Mix dressing and paprika. Combine next 6 ingredients in large bowl. Add dressing mixture; mix lightly.
Spoon onto lettuce; top with olives and eggs.
Serve with crackers.
How to Prepare Salt Cod (Bacalao)
Pour cold water over fish in large bowl. Refrigerate overnight, changing water several times to remove some of the salt. Cover with fresh water in large saucepan. Bring to simmer; cook 5 min. Use as directed in recipe.
Prepare using regular paprika.
Salt cod (or bacalao in Spanish) is a staple in tropical countries. It can be stored almost indefinitely in an airtight container in a cool, dark place.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.