Layering the elements of this flavor-bomb salad guarantees even distribution in every bite and makes for a lovely platter.
3 ounces pumpernickel bread, cubed
1/4 cup extra-virgin olive oil, divided
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons prepared horseradish
2 teaspoons whole-grain mustard
1 (8-ounce) package frozen precooked quinoa (such as Village Harvest), thawed
1 (5-ounce) package mixed salad greens
1 (4-ounce) package smoked trout, skinned
4 ounces precooked packaged beets, diced
How to Make It
Preheat oven to 350°.
Place bread in a bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Spread bread cubes in a single layer on a rimmed baking sheet; bake at 350° for 10 to 12 minutes or until cubes are crisp and toasted. Set croutons aside.
Combine remaining 3 tablespoons oil, lemon juice, horseradish, and mustard in a bowl, stirring with a whisk. Combine quinoa and 1 tablespoon oil mixture in a bowl; toss.
Arrange half of salad greens on a large serving platter. Sprinkle quinoa mixture over greens, and top evenly with remaining greens. Break trout into pieces; arrange trout over salad. Top with beets and croutons; drizzle with remaining oil mixture.
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This is a great healthy salad that can be made in winter when fresh veggies are scarce. I used arugula instead of mixed greens and I added some crumbled goat cheese. It's hard to find unsliced pumpernickel bread in my grocery store, so I used a small French baguette for the croutons. Luckily I live in Idaho near one of the largest trout farms in the U.S., so I can get great smoked trout all year long. I don't like to waste money on precooked things, so I used my rice cooker to make a batch of red quinoa the night before and I roasted the beets myself in my toaster oven the day before. This salad will definitely be included in my "go to" healthy salad recipes.
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