Smoked Trout, Watercress, and Orange Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Peppery watercress and sweet oranges play beautifully off the rich flavor of smoked trout. Use arugula in place of half or all of the watercress, if you like.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 5.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.2g
  • Carbohydrate: 15.9g
  • Fiber: 2.1g
  • Cholesterol: 31mg
  • Iron: 1.4mg
  • Sodium: 407mg
  • Calcium: 73mg

Ingredients

  • 1/2 cup vertically sliced red onion
  • 1 teaspoon grated orange rind
  • 1/3 cup fresh orange juice (about 2 oranges)
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 6 cups trimmed watercress (about 3 ounces)
  • 1 1/2 cups Smoked Trout
  • 1 cup orange sections (about 2 oranges)

Preparation

  1. 1. Combine first 5 ingredients in a large bowl. Add watercress and remaining ingredients; toss gently to coat.
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