Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries

Lee Harrelson
Raspberry vinegar adds a subtle sweetness. Substitute cider vinegar, if necessary.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 226
Caloriesfromfat 33 %
Fat 9.9 g
Satfat 3 g
Monofat 3.7 g
Polyfat 2.2 g
Protein 17.4 g
Carbohydrate 29.2 g
Fiber 3.6 g
Cholesterol 44 mg
Iron 2.6 mg
Sodium 875 mg
Calcium 88 mg

Ingredients

2 tablespoons raspberry vinegar
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon honey
1 teaspoon extravirgin olive oil
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries
1/3 cup (1 1/2 ounces) goat cheese
8 (1/2-ounce) slices French bread
6 cups gourmet salad greens
1 (7-ounce) smoked rainbow trout
2 tablespoons dry-roasted pistachios

Preparation

Preheat broiler.

Combine first 5 ingredients in a small bowl, stirring with a whisk. Add cranberries; let stand 5 minutes.

Spread about 1 teaspoon goat cheese on each bread slice. Arrange bread slices in a single layer on a baking sheet. Broil bread slices 1 minute.

Place 1 1/2 cups salad greens on each of 4 plates. Top each serving with 1 3/4 ounces trout and 1 1/2 teaspoons pistachios. Drizzle about 4 teaspoons dressing over each serving. Place 2 cheese toasts on each plate.

Note:

January 2007