This simple salad is a great lunch, and the soft, salty salmon pairs perfectly with crisp greens and creamy dressing. You can use fat free yogurt and low-fat mayo if you want to keep the fat content low, or full fat, for a richer dressing. If you want to snip some fresh dill over the salmon, that would be lovely, too. Serves 4. Prep time: 10 minutes.
1 small clove garlic
¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
2 tablespoons olive oil
4 cups arugula, washed and dried
1 large carrot, shredded
2 cups cherry tomatoes, halved
8 ounces smoked salmon, thinly sliced, cut in bite sized pieces
- In a blender or food processor, mince the garlic, then add the yogurt, mayonnaise, lemon juice, sugar and salt, and puree.
- Scrape down and repeat if necessary, then drizzle in the olive oil with the machine running.
- Arrange the arugula on each of four salad plates, then top it with carrot shreds and tomatoes.
- Pile the salmon in the center. Drizzle with dressing and serve immediately.
Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop