LEMON PEPPER TROUT CHICKPEA & BEET SALAD – Cole's Seafood
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 L
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
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