Ingredients
| Quantity | 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 |
Directions
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.
Yield: 4 servings
CALORIES 226 (33% from fat); FAT 9.9g (sat 3g,mono 3.7g,poly 2.2g); IRON 2.6mg; CHOLESTEROL 44mg; CALCIUM 88mg; CARBOHYDRATE 29.2g; SODIUM 875mg; PROTEIN 17.4g; FIBER 3.6g
Source: www.cookinglight.com