4 Servings 20 min Cook
3/4 Cup Light Mayonnaise
3 1/3 Grams Smoked Turkey
1 1/2 Tbsp Olive Oil
3 1/2 Tbsp Red Wine Vinegar
2 Medium (2-1/2" dia) Onions
3/4 Cup, crumbled, not packed Blue Cheese
6 Cup Arugula
8 Slice Whole-Wheat Bread
Thinly slice turkey and onions.
Heat oil in large nonstick skillet over
medium-high heat.
Add onions and saut
until soft and lightly browned, breaking up
onion rings, about 8 minutes.
Remove from
heat; stir in vinegar and season to taste with
salt and pepper.
Chop enough arugula to measure 1 cup;
place in medium bowl.
Mix in mayonnaise.
Season with salt and pepper.
Spread about
11/2 tablespoons arugula mayonnaise over
each cut side of bread.
Divide turkey slices
among 4 bread slices.
Top with crumbled blue
cheese, dividing equally.
Top with red onions,
then whole arugula leaves and bread.
