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Dilled Salmon Salad

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

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
215
% Daily Value
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.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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