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Smoky fish and fresh blueberries give the Blueberry and Smoked Trout Salad exotic flavor.

Blueberry and Smoked Trout Salad

6 ounces (11 cups) arugula, baby spinach or mixed greens
4 (3 ounces each) smoked trout fillets, skinned, broken into bite-sized pieces, or 8 ounces smoked turkey, diced
1 1/2 cups fresh blueberries
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon coarsely chopped fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. In a bowl, combine arugula, trout and blueberries.
2. In a small cup, combine oil, vinegar, mint, salt and pepper.
3. Divide salad onto 4 chilled plates; drizzle each serving with dressing.

Makes 4 servings.

Recipe and photograph provided courtesy of BlueberryCouncil.org; through ARA Content.

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