Citrus and Fennel Smoked Salmon Cups

16 butter lettuce leaves, washed and dried  

½ bulb fennel, cored and thinly sliced; reserve fronds for garnish  

½ grapefruit, peeled and segmented  

1 small navel orange, peeled and segmented  

1 mini cucumber, thinly sliced  

1 (4 oz.) pkg. Echo Falls traditional hot-smoked coho salmon  

½ cup baby arugula  

Fresh Thyme ground black pepper, for garnish  

Fresh Thyme organic Asian lemon sesame ginger dressing, for serving 

1. Place lettuce leaves on a serving platter in stacks of 2 each. Arrange fennel slices, grapefruit segments, orange segments, and cucumber slices on each stack. Top with salmon and arugula. 
2. Garnish with fennel fronds and black pepper, if desired. Serve with dressing.  

Each serving contains: 45 calories, 2.5 g fat, 0 g saturated fat, 0 g trans fat, 5 mg cholesterol, 190 mg sodium, 4 g carbohydrates, 1 g fiber, 2 g sugar, 4 g protein. Daily values: 8% vitamin D, 2% calcium, 2% iron, 2% potassium.