Dilled Salmon Salad

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

  • Prep Time 10 min
  • Total Time 2 hr 25 min
  • Servings 2

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.

Expert Tips

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.

Canned salmon can be used in place of the fresh salmon and chicken broth in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
215 ),
% Daily Value
Total Fat
24 g
24 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
75 mg
75 %;
Sodium
510 mg
510 %;
Total Carbohydrate
6 g
6 %
(Dietary Fiber
2 g
2 %
),
Protein
25 g
25 %
;
% Daily Value*:
Vitamin A
95%;
Vitamin C
38%;
Calcium
12%;
Iron
12%;
Exchanges:
1 Vegetable; 3 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.