Dilled Salmon Salad

Dilled Salmon Salad

FROM: AnnMarie

PREP TIME: 15

COOK TIME: 10

SERVINGS: 4

DESCRIPTION:

A perfect light summer salad made with salmon and dill

INGREDIENTS:

1/2 pound salmon steak
2 cups chicken broth
1 small zucchini, sliced (1 cup)
1/4 cup sliced radish
2 tablespoons mayonnaise or salad dressing
2 tablespoons plain fat-free yogurt
2 tablespoons ranch dressing
1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
3cups bite-size pieces spinach or other salad greens

DIRECTIONS:

1. Place fish and broth in 10-inch skillet. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to platter. When fish is cool enough to handle, break into bite-size pieces, discarding skin and bones. 

2. Mix fish, zucchini and radishes in large bowl. Mix mayonnaise, yogurt, ranch dressing and dill weed; fold into fish mixture. Cover and refrigerate at least 2 hours.

3. To serve, toss fish mixture and spinach.

SHOPPING LIST :

Check Them Off Check each Item!
select item1/2 pd. salmon steak
select item2 cups chicken broth
select item1 zucchini
select itembunch radishes
select itemmayonise
select itemplain fat-free yogurt
select itemranch dressing
select itemfresh dill weed
select itemfresh spinach 3 cups

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