Smoked Trout, Green Bean and Pear Salad with Candied Walnuts

  • Active Time 15m
  • Total Time 25m

8 servings

ingredients

  • For the Walnuts:
  • Nonstick vegetable oil cooking spray
  • 1 cup walnuts
  • 2 tablespoons sugar
  • 1 tablespoon water
  • For the Salad:
  • 1/3 cup olive oil
  • 1/3 cup walnut oil or olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon minced fresh tarragon
  • Salt and pepper, to taste
  • 1 cup very thinly sliced red onion
  • 12 ounces green beans, ends trimmed

  • 2 Bosc pears (about 12 ounces), peeled, quartered, cored, cut into 2 x 1/4 x 1/4-inch strips
  • 1 5-ounce bag mixed baby greens
  • 6 ounces smoked trout fillets

directions

FOR THE WALNUTS:
Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray. Scatter the walnuts on the prepared sheet. Sprinkle with sugar, then water. Shake the baking sheet several times to coat the nuts evenly. Bake the nuts until golden and coated with sugar, stirring 3 times, about 12 minutes. Cool completely on the sheet.

FOR THE SALAD:
Whisk the olive oil, walnut oil, vinegar and tarragon in a medium bowl to blend. Season the dressing generously with salt and pepper. Mix in the onions. Cook the beans in a large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; pat dry and cool completely.

Using a slotted spoon, transfer the onions from the dressing to a large bowl. Add the pears and lettuces. Break the trout into 1/2- to 3/4-inch pieces; add to the salad. Cut the beans into 2-inch lengths and add to the salad. Toss to blend, adding all or part of the remaining dressing as desired. Season with salt and pepper.

TO SERVE:
Divide the salad among plates; garnish with candied walnuts.

Recipe created exclusively for Cooking.com by Selma Elaine Brown.

Tip: The candied walnuts can be made 1 week ahead. Store airtight at room temperature. <li>The dressing and beans can be made 1 day ahead. Cover the dressing; wrap the beans in paper towels and plastic. Refrigerate both.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 3680

nutrition information per serving

324 calories; 26g total fat; 7mg cholesterol; 226mg sodium; 17g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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