Salmon Salad Platter
Yield
4 servingsPrep
80 minCook
20 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
canned salmon
alaskan |
|
| 1 | pound |
broccoli florets
spears, fresh |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | cup |
yogurt, non-fat
plain |
|
| ¼ | teaspoon |
tarragon leaves
|
|
| 1 | x |
mixed salad greens
crisp |
*
|
| 2 | each |
tomatoes
cut into wedges |
|
| 2 | large |
eggs
hard cooked, quartered |
|
| 1 | each |
cucumbers
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
canned salmon
alaskan |
|
| 453.6 | g |
broccoli florets
spears, fresh |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 1 | dash |
black pepper
|
*
|
| 237 | ml |
yogurt, non-fat
plain |
|
| 1.3 | ml |
tarragon leaves
|
|
| 1 | x |
mixed salad greens
crisp |
*
|
| 2 | each |
tomatoes
cut into wedges |
|
| 2 | large |
eggs
hard cooked, quartered |
|
| 1 | each |
cucumbers
sliced |
|
Directions
Drain and flake salmon.
Cook broccoli in boiling water just until tender; drain.
Combine oil, lemon or lime juice and pepper; pour over broccoli.
Marinate 1 hour in refrigerator; drain, reserving marinade.
For dressing, combine marinade with yogurt and tarragon.
Arrange flaked salmon and broccoli on platter lined with greens.
Garnish with tomatoes, eggs and cucumbers.
Serve with dressing.
