Yogurt Dill Sauce
1 ½ cups lowfat yogurt
1 tablespoon chopped fresh dill
salt and pepper to taste
The Lavash
1 Lavash sheet (Armenian flat bread)
4 ounces smoked salmon
8 thinly sliced cucumber spears
1/4 cup thinly sliced red onion
1 tomato, thinly sliced
A handful of arugula, mustard, or mesclun greens
dill sprigs for serving (optional)
Instructions
To make the sauce, drain the yogurt for 1-2 hours (longer for a thicker spread)
according to “yogurt cheese” directions on page XX.
Mix 1 cup yogurt cheese with dill, salt and pepper.
Spread the Lavash sheet with the yogurt sauce.
Spread the salmon, cucumber, onion, tomato,
and greens evenly over the surface of the Lavash sheet.
Roll up tightly and cut across the Lavash
in slices about 1 inch thick.
If you need to refrigerate it before serving, wrap the Lavash
in plastic wrap before slicing, and allow to come to room temperature before serving.
You can arrange the slices on a platter with dill sprigs for garnish.
Allow 3 slices per serving.
Yield: 4 servings
Nutritional Information
Nutrition Facts
Per Serving__3 slices
Calories 110
Calories from Fat_20 (18%)
Total Fat__2 g
Saturated Fat__0.5 g
Cholesterol_____10 mg
Sodium_______290 mg
Total Carbohydrate__12 g
Dietary Fiber_____1 g
Sugars_________7 g
Proteins_________11 g
Calcium_________15%RDA
