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Dilled Salmon Salad
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Prep Time:
10 minutes
Total Time:
2 hours 25 minutes
Tempting salmon salad with spinach, zucchini, radishes, and creamy dill-ranch dressing. Serves two.
Ingredients:
  • 1 salmon steak (8 oz)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 small zucchini, sliced (1 cup)
  • 1/4 cup sliced radish
  • 2 tablespoons mayonnaise or salad dressing
  • 2 tablespoons Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 2 tablespoons ranch dressing
  • 1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
  • 3 cups bite-size pieces spinach or other salad greens
Instructions:
  • In a 10-inch skillet, combine fish and broth. Bring to a boil, then simmer uncovered for 5 to 10 minutes until the fish flakes easily with a fork. Transfer fish to a platter and break into bite-size pieces once cooled, removing skin and bones.
  • Combine fish, zucchini, and radishes in a large bowl. In a separate small bowl, blend mayonnaise, yogurt, ranch dressing, and dill weed; gently incorporate into the fish mixture. Cover and refrigerate for at least 2 hours before serving.
  • Combine the fish mixture with the fresh spinach for a tantalizing final presentation.

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