INGREDIENTS 6 sun-dried tomatoes (be sure not to buy sun-dried tomatoes packed in oil) 4 cups arugula 1 cup asparagus pieces 1 oz low-fat mozzarella cheese, cubed 1 roasted red pepper, cut into bite-size strips (roast it yourself or find it in a jar near the pickles in most grocery stores) 2 tbsp reduced-fat roasted red pepper, balsamic, or Italian dressing 6 oz grilled salmon (either fresh or pre-prepared)
DIRECTIONS 1) Rehydrate sun-dried tomatoes, if necessary, by placing them in a small soup pan and covering with water. Place pan over high heat. Boil until soft, approximately 6 minutes. Drain and run tomatoes under cold water. 2) Meanwhile, mix the arugula, asparagus, mozzarella, and roasted red pepper in a large bowl. Chop the sun-dried tomatoes and add them. 3) Just before serving, add dressing and toss using salad tongs, two forks, or two wooden spoons. Top with salmon. Serve immediately.