Dilled Salmon Salad

 

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

• 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 In large bowl, mix fish, zucchini and radishes. In small bowl, mix mayonnaise, yogurt, ranch dressing and dill weed; fold into fish mixture. Cover; refrigerate at least 2 hours.
• 3 To serve, toss fish mixture and spinach.