Honey Dijon Salad with Pretzel-Crusted Baked Cod

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  • 2
  • 10


  • 2 (3 to 4 oz. each) cod filets
  • Salt and ground black pepper, to taste
  • 1 tablespoon low-fat mayonnaise
  • 1/2 tablespoon honey mustard
  • Dash hot sauce
  • 1/4 cup crushed pretzels
  • 1 pkg. (9.5 oz.) DOLE® Sweet Kale Salade Kit


  • Preheat oven to 425°F. Spray a baking sheet and cod filets with olive oil cooking spray. Season fish with salt and pepper.
  • Combine mayonnaise, honey mustard and hot sauce; spread over fish. Sprinkle with crushed pretzels. Bake 8 to 10 minutes or until desired doneness.
  • Toss salad with dressing. Divide between 2 plates. Top each with corn bread croutons and dried cranberries from packets. Top with fish filets.