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Trout And Spinach Salad

fish, salads, light meals

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
1/3 cup chutney; chopped if
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/8 teaspoon salt

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.

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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