Rating: 5 stars
1 Ratings
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Layering the elements of this flavor-bomb salad guarantees even distribution in every bite and makes for a lovely platter.

Adam Hickman
Recipe by Cooking Light October 2015

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary test

Yield:
Serves 4 (serving size: about 2 cups salad and 1 tablespoon dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

332 calories; fat 18.1g; saturated fat 2.7g; mono fat 10.1g; poly fat 1.7g; protein 13g; carbohydrates 30g; fiber 5g; cholesterol 8mg; iron 2mg; sodium 543mg; calcium 33mg.
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