Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries Recipe Print Page

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Photo by: Lee Harrelson

Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries

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

Cooking Light JANUARY 2007

Yield: 4 servings

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.

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

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Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries recipe