Dilled Salmon Salad

Dilled Salmon Salad

Spinach, zucchini, radishes and a creamy dill-ranch dressing combine for a tempting salmon salad for two.

Prep Time

10

Minutes

Total Time

2:25

Hrs:Mins

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
For a no-fuss lunch or dinner, prepare all the ingredients through step 2 the night before you plan to serve. Toss fish mixture and spinach just before serving.
Substitution
Canned salmon can be used in place of the fresh salmon and chicken broth in this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 215 ),
  • Total Fat 24 g
    • (Saturated Fat 4 g,),
  • Cholesterol 75 mg;
  • Sodium 510 mg;
  • Total Carbohydrate 6 g
    • (Dietary Fiber 2 g,
  • Protein 25 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 3 Lean Meat;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.