Twist and Trout

A Moroccan-spiced salad that's a one-jar wonder

In the season of "make this three days ahead" and "checking your list twice," sometimes you want to simplify.

Our Test Kitchen's smoked trout salad (see the recipe) is perfect for the rush of the holiday season. It combines the traditional spices of Morocco in a heady dressing. And, oh yeah: It's in a jar.

To make the finished salad, you simply layer cooked quinoa, kale, chickpeas, smoked trout and pistachios in the jar, add the dressing, shake and serve.

Take it on the go while you're holiday shopping, bring one to a harried friend or just relax for a few minutes with a hearty lunch.