Toasted Dulse with Baby Arugula Salad
Boasting potassium and vitamins B6 and B12, this burgundy-colored sea vegetable has four times more iron than spinach.
1⁄2 cup loosely packed dulse
4 cups baby arugula greens
11⁄2 cups finely sliced green cabbage
5 tablespoons extra-virgin olive oil
2 tablespoons raw apple cider vinegar
1 tablespoon minced shallot
1 pinch sea salt
1 pinch black pepper
8 1⁄2-inch slices of goat cheese log (optional)
Serves 4. Per serving: 234 calories, 22 g fat (6 g saturated), 5 g protein, 4 g carbohydrates, 1 g fiber, 144 mg sodium.
1. Heat a small skillet over low heat for 30 seconds. tear dulse into bitesized pieces and place in the skillet. Gently stir with a wooden spoon until dulse turns brown, about 1 to 2 minutes. remove from skillet and set aside.
2. Place arugula and cabbage in a salad bowl and toss.
3. To make the dressing: In a small bowl, whisk together oil, vinegar, shallot, sea salt and pepper. toss dressing with salad to taste.
4. Divide arugula and cabbage salad among four serving plates and top with dulse, adding two slices of goat cheese, if desired. serve immediately.