Lemon Pepper Trout, Chickpea & Beet Salad
Lemon Pepper Trout, Chickpea & Beet Salad
Ingredients:
- 1/3 Cup Balsamic Vinegar
- 1 Tbsp Dijon Mustard
- 1/3 Cup Extra Virgin Olive Oil
- Course Salt and Freshly Ground Pepper
- 2 Tins Cole’s Smoked Lemon Cracked Pepper Trout
- 1 Head Romaine Lettuce, trimmed and cut into 1-2 inch Wedges
- 3 Cups Baby Spinach 1 package (about 8 oz.)
- Cooked Beets, Quartered
- 1 Can Chickpeas, drained and rinsed
- Crusty Bread, toasted for croutons
Directions:
In a medium bowl, whisk together the vinegar, mustard, and olive oil. Season to taste with salt and pepper. Toss together the romaine, spinach, beets, and chickpeas. Top with the smoked trout, dressing, and croutons.
Returns Policy
Cole’s wants you to be completely satisfied with both your purchase and Cole’s service. Cole’s unconditionally guarantees your satisfaction. If, for any reason, you are not completely satisfied with your Cole’s product, please let us know, and we will gladly send a replacement, exchange the item or refund your payment. Please email Cole’s at: letstalk@colesseafood.com, within 30 days of receipt of your order. Please keep everything received in your order, as we may request photos, lot numbers or specific product identifiers to trace your order, identify the source of the issue, and resolve the problem as quickly as possible. Thank you.
