This impressive-looking entrée is deceptively simple. Add a slice of mozzarella or provolone if you like. Serve with whole-grain soda bread for a refreshing summer supper.
Recipe Ingredient Details:
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 1/2 tablespoons extra-virgin olive oil
4 cups arugula leaves
1/2 cup thinly sliced red onion
8 small (3-inch) tomatoes (each cut crosswise)
8 ounces smoked salmon (divided into 16 portions)
Whisk together mustard and vinegar in a medium bowl. Gradually whisk in olive oil. Add arugula and onion. Toss to coat.
Arrange 2 tomato slices side by side on a dinner plate. Top each slice with one portion of smoked salmon, followed by a small portion of arugula salad, and then another tomato slice. Repeat. Top each stack with one last tomato slice, followed by a small portion of arugula salad. Repeat with remaining three dinner plates. Scatter any remaining arugula salad around tomato stacks and serve.
Recipe Additional Notes:
PER SERVING: 199 cal, 9g fat (5g mono, 2g poly, 2g sat), 52mg chol, 22g protein, 7g carb, 2g fiber, 385mg sodium
Wed, 2011-06-15 16:07