Ingredients 3 ounces pumpernickel bread, cubed 1/4 cup extra-virgin olive oil, divided 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons prepared horseradish 2 teaspoons whole-grain mustard 1 (8-ounce) package frozen precooked quinoa (such as Village Harvest), thawed 1 (5-ounce) package mixed salad greens 1 (4-ounce) package smoked trout, skinned 4 ounces precooked packaged beets, […]
Filling and satisfying, the trout, olives, and Dijon bring the right amount of saltiness to this crisp vegetable–heavy salad. Look for medium or small potatoes, but not the tiny-baby kind. We use one pot of boiling water for all of the blanching to save on time and clean-up. Simply take everything out with tongs or […]