Serves: 6
Total Calories: 118
1. In 3-quart saucepan, combine tomato juice, oregano, garlic salt, lemon juice, and onion. Cook over medium heat, stirring frequently, until mixture boils. Place catfish in boiling liquid. Cover and reduce heat to low. Simmer 10 minutes or until fish flakes. Remove from heat and cool 30 minutes.
2. Remove fish from liquid flake fish and refrigerate.
3. Wash, dry, and tear greens. Place in large mixing bowl. Cover and refrigerate.
4. In small saucepan, combine water, vinegar, oregano, and pepper. Cook over medium heat, stirring until mixture boils. Remove from heat and stir in artifical sweetener. Pour mixture over greens and cover bowl with plastic wrap. Let stand 1 minute.
5. Stir in onions, tomatoes, and catfish. Portion into individual serving bowls. Sprinkle evenly with KELLOGG'S ALL-BRAN with Extra Fiber cereal. Serve immediately.
This Catfish Salad recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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