Low Fat Trout and Spinach Salad Recipe

Low Fat Trout And Spinach Salad Recipe

Ingredients

Chutney Dressing.:

• 3 cups bite-size pieces spinach, (about 6 ounces)
• 1 cup sliced fresh mushrooms about 3
• 1 ounce
• 1/2 cup bean sprouts
• 2 thin slices red onion, separated
• into rings
• 1 pound lake trout or other fatty
• fish fillets, skinned

CHUTNEY DRESSING

• 1/3 cup chutney, chopped if
• necessary
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1/8 teaspoon salt

Method

1. Prepare Chutney Dressing.
2. Toss spinach, mushrooms, bean sprouts, onion and half of the dressing.
3. Place on 4 serving plates.
4. Set oven control to broil.
5. Cut fish fillets into 4 serving pieces.
6. Place on rack in broiler pan.
7. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).
8. Place fish on spinach mixture.
9. Pour remaining dressing over fish.
10. Serve with freshly ground pepper if desired.

SERVINGS (WITH ABOUT 1-1/4 CUPS SPINACH MIXTURE AND 2 TABLESPOONS DRESSING EACH).

1. CHUTNEY DRESSING Shake all ingredients in tightly covered container.

Full List of Salad Recipes
Full List of Spinach-Salad Recipes