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Dill Dressing with Smoked Trout Salad

Source: Weldon Russell
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 8
A light luncheon favorite, this dressing is as easy to make as it is delicious to eat.
3/4 cup olive oil
1 teaspoon dried dill
3 tablespoons champagne vinegar
12 small potatoes, boiled until tender and kept warm
1 small red onion, diced
1 pound smoked trout, boned and skinned, cut into pieces
2 bunches watercress, washed and dried
Warm the oil in a saucepan and, crushing the dill between your fingertips, add it to the warm oil. Add the vinegar, salt, and pepper, and whisk together. The dressing can be transferred to a storage container and refrigerated if not being used immediately. It will keep for up to 1 week in the refrigerator. Bring to room temperature before combining with the warm potato mixture.

Combine the potatoes, onion, trout, and watercress in a large serving bowl. Pour the dressing over the salad. Stir to mix, breaking up the warm potatoes so that they absorb all of the dressing.

Serve the salad immediately. The salad will serve 6 as a light lunch.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 401
Fat. Total: 25g
Fiber: 3g
Carbohydrates, Total: 26g
Sodium: 1152mg
% Cal. from Fat: 56%
Cholesterol: 45mg
Protein: 19g
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