Ingredients:

5 Cups Torn Iceberg Lettuce
1 ½ Cups Flaked Cooked Perch
2 Large Tomatoes, cut into 8 wedges
2 Hard Cooked Eggs, sliced
1 Small Onion, thinly sliced and separated into rings (optional)
2 Tablespoons Sliced Green Olives
6 Radishes, thinly sliced

Dressing Ingredients:

2 Tablespoons Vegetable Oil
3 Tablespoons White Vinegar
2 Tablespoons Catsup
1/8 Teaspoon Pepper

Preparation:

In medium bowl, combine salad ingredients. In small bowl, blend dressing ingredients. Pour dressing over salad, tossing gently to coat. * servings. Alternates: lean fish, such as catfish, sole, flounder, turbot, halibut and orange roughy.
Per servings: Calories 125; Protein 12g, 39%; Carbohydrates 8g, 26%; Fat 5g, 35%; Sodium 122 mg