Lemon Pepper Trout, Chickpea & Beet Salad



Lemon Pepper Trout, Chickpea & Beet Salad


- 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


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.

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