Delicious Living
  • 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)

Tomato, Smoked Salmon, and Arugula Stacks

Laurie Gauguin | Delicious Living
  • Serves: 4 people

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.

  1. Whisk together mustard and vinegar in a medium bowl. Gradually whisk in olive oil. Add arugula and onion. Toss to coat.
  2. 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.

PER SERVING: 199 cal, 9g fat (5g mono, 2g poly, 2g sat), 52mg chol, 22g protein, 7g carb, 2g fiber, 385mg sodium

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