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Dilled Salmon Salad

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Betty Crocker Kitchens
Updated Jan 21, 2009
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Spinach, zucchini, radishes and a creamy dill-ranch dressing combine for a tempting salmon salad for two.

Dilled Salmon Salad

  • Prep Time 10 min
  • Total 2 hr 25 min
  • Servings 2
  • Ingredients 9
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    To serve, toss fish mixture and spinach.

Nutrition

330 Calories
24 g Total Fat
25 g Protein
6 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
215
Total Fat
24 g
Saturated Fat
4 g
Cholesterol
75 mg
Sodium
510 mg
Potassium
1000 mg
Total Carbohydrate
6 g
Dietary Fiber
2 g
Protein
25 g
% Daily Value*:
Vitamin A
95%
95%
Vitamin C
38%
38%
Calcium
12%
12%
Iron
12%
12%
Exchanges:
1 Vegetable; 3 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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