2 Sea Cuisine® Lemon Pepper Tilapia fillets 1 package baby spinach ¼ cup dried cranberries ¼ cup sliced almonds ¼ cup goat cheese crumbles light balsamic vinaigrette
Preparation:
Cook Lemon Pepper Tilapia as directed on package. Divide spinach among 2 large salad plates. Sprinkle cranberries, almonds, and cheese over both plates of spinach. Drizzle vinaigrette over salads and finish by placing one cooked tilapia fillet, cut into strips, on top of each salad. Serves 2.
Print Recipe