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Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries

Lee Harrelson
Yield 4 servings
Raspberry vinegar adds a subtle sweetness. Substitute cider vinegar, if necessary.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

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

  3. 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.

  4. 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.