April 8th, 2012
Recipe courtesy of www.newscanada.com.
In a container or bottle with lid, combine vinegar, syrup, shallots, marjoram, salt, pepper and olive oil. Cover with lid and shake well to combine.
Fill sink or large basin with cold water. Wash watercress very well, and dry on towel or in salad spinner. Arrange over 4 plates. Crumble trout over top and sprinkle with apples and walnuts.
Drizzle with dressing just before serving.
Nutrients per serving: 576 calories, 14 g carbs, 23 g protein, 3 g fibre, 50 g fat. Good source of vitamin B1, B2, niacin, zinc, calcium, vitamin E, folate, vitamin D. Excellent source of B6, B12, magnesium, vitamin C.