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

Prepare Chutney Dressing.

Toss spinach, mushrooms, bean sprouts, onion and half of the dressing.

Place on 4 serving plates.

Set oven control to broil.

Cut fish fillets into 4 serving pieces.

Place on rack in broiler pan.

Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).

Place fish on spinach mixture.

Pour remaining dressing over fish.

Serve with freshly ground pepper if desired.

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

CHUTNEY DRESSING Shake all ingredients in tightly covered container.

Cooks Comments and Tips