March 30, 2006

Inspired by an article in the April 2006 issue of Saveur, I made smorrebrod for my lunch today:



1 slice Euro-style "health" bread
2 tsp butter
1 cup microgreens
2 oz. smoked salmon
2 T. minced red onion
1/4 cup low-fat plain yogurt
2 T. smoked mustard
1 T. capers

Total points: 7