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Shrimp & Smoked Salmon Board
Prep: 25 minutes • Serves: 16
1 loaf (12 ounces) plain baguette, sliced 1/2-inch thick crosswise (about 32 slices)
2 packages (4 ounces each) cold smoked salmon
1 package (5.3 ounces) garlic & herb Boursin spreadable cheese
1/2 (8.5-ounce) box original whole grain wheat crackers (about 64 crackers)
32 baby carrots
32 cut celery sticks
3 refrigerated peeled hard-cooked eggs, sliced crosswise (about 16 slices)
2 small heads Belgian endive or little gem lettuce, ends trimmed, halved lengthwise and leaves separated (about 32 leaves)
1 medium English cucumber, sliced 1/4-inch thick crosswise (about 48 slices)
2 cups whole cherry tomatoes
1 cup drained pitted green and/or Kalamata olives
1 cup green goddess dressing
1/2 cup drained capers
Fresh dill sprigs and/or lemon wedges for garnish (optional)
1.Arrange shrimp, baguette, salmon, cheese, crackers, carrots, celery sticks, eggs, endive leaves and cucumber on large wooden board or serving platter; place tomatoes, olives, dressing and capers in small bowls. Place bowls around board; garnish board with dill and/or lemon wedges, if desired.
Approximate nutritional values per serving (about 1/3 ounce cheese, 1/2 ounce salmon, 1 to 2 shrimp, 2 baguette slices, 4 crackers, 2 carrots, 2 celery sticks, 1 egg slice, 2 endive leaves, 3 cucumber slices, 2 tablespoons tomatoes, 1 tablespoon dressing, 1 tablespoon olives, 1/2 tablespoon capers):
310 Calories, 18g Fat, 4g Saturated Fat, 94mg Cholesterol, 874mg Sodium,
25g Carbohydrates, 3g Fiber, 6g Sugars, 1g Added Sugars, 12g Protein