Salmon salad platter

 
                            SALMON SALAD PLATTER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15 1/2   oz           Canned Alaska salmon
    1       lb           Fresh broccoli spears*
    2       tb           Olive oil
    1       tb           Lemon or lime juice
    1       d            Pepper
    1       c            Plain nonfat yogurt
      1/4   ts           Tarragon
                         Crisp greens
    2                    Tomatoes -- cut into wedges
    2                    Hard-cooked eggs -- quartered
    1                    Cucumber -- sliced
 
   *One pkg. (10 oz.) frozen broccoli may be substituted.
   
   Drain and flake salmon. Cook broccoli in boiling water
   just until tender; drain. Combine oil, lemon or lime
   juice and pepper; pour over broccoli. Marinate 1 hour
   in refrigerator; drain, reserving marinade. For
   dressing, combine marinade with yogurt and tarragon.
   Arrange flaked salmon and broccoli on platter lined
   with greens. Garnish with tomatoes, eggs and
   cucumbers. Serve with dressing.
   
   Nutrients Per Serving:
   
   Calories:               352
   Carbohydrates:          17.4 g
   Protein:                33 g
   Fat-Total:              17.8 g
   Cholesterol:            170 mg
   Sodium:                 724 mg
   Dietary Fiber:          6.45 g
   
   Source: Light & Lively Recipes
   Reprinted by permission of Alaska Seafood Marketing
   Institute Meal-Master compatible recipe format
   courtesy of Karen Mintzias
  
 
 
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