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Cranberry Horseradish Vinaigrette for Smoked Trout Salad View Larger

Cranberry Horseradish Vinaigrette for Smoked Trout Salad

This colorful and bold-flavored salad is a dramatic first course for a fine meal.


  • 1/2 cup olive oil
  • 6 Tablespoons Stonewall Kitchen Cranberry Horseradish Sauce
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons fresh orange juice
  • Freshly ground black pepper to taste
  • 1 small head red leaf or green leaf lettuce, washed and dried
  • 1 small bunch watercress, thick stems removed, washed and dried
  • 1 (1/2 to 3/4-pound) smoked trout, skinned, boned and separated into chunks
  • 2 navel oranges, peeled with all pith removed, sliced into 6 segments
  • 1/2 small red onion, thinly sliced and separated into rings
  • Minced flat-leaf parsley, for garnish


  1. Combine olive oil, Cranberry Horseradish Sauce, cider vinegar, orange juice and pepper in a blender and purée until smooth (or whisk together until smooth).
  2. Pour into a jar, cover and refrigerate until needed. Line plates with lettuce leaves.
  3. Divide watercress, smoked trout, orange slices and red onions among them.
  4. Drizzle with vinaigrette. Sprinkle on minced parsley and a generous amount of black pepper and serve.


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Cranberry Horseradish Sauce
Cranberry Horseradish Sauce Item: 131208 $6.95