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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 33%
  • Fat: 9.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 17.4g
  • Carbohydrate: 29.2g
  • Fiber: 3.6g
  • Cholesterol: 44mg
  • Iron: 2.6mg
  • Sodium: 875mg
  • Calcium: 88mg


  • 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


  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.
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