Crisp apples serve as a base for Smoked Trout, Arugula, and Granny Smith Stacks, lending crunch and flavor to these healthy bites.
Cooking Light NOVEMBER 2013
1. Slice lemon into 4 (1/16-inch) rounds. Cut rounds into 8 wedges.
2. Remove and discard skin from fish; flake fish.
3. Combine arugula, juice, and oil in a bowl; toss to coat.
4. Arrange apple slices in a single layer. Divide arugula mixture and fish evenly among stacks; top each with 1 lemon wedge.
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