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 each Item!
1/2 pd. salmon steak
2 cups chicken broth
1 zucchini
bunch radishes
mayonise
plain fat-free yogurt
ranch dressing
fresh dill weed
fresh spinach 3 cups
