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Salmon Salad Platter

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Recipe

 

Yield

4 servings

Prep

80 min

Cook

20 min

Ready

100 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
15 ½ ounces canned salmon
alaskan
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1 pound broccoli florets
spears, fresh
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 dash black pepper
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1 cup yogurt, non-fat
plain
¼ teaspoon tarragon leaves
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1 x mixed salad greens
crisp
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2 each tomatoes
cut into wedges
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2 large eggs
hard cooked, quartered
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1 each cucumbers
sliced
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Ingredients

Amount Measure Ingredient Features
448 ml/g canned salmon
alaskan
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453.6 g broccoli florets
spears, fresh
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3E+1 ml olive oil
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15 ml lemon juice
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1 dash black pepper
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237 ml yogurt, non-fat
plain
1.3 ml tarragon leaves
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1 x mixed salad greens
crisp
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2 each tomatoes
cut into wedges
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2 large eggs
hard cooked, quartered
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1 each cucumbers
sliced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 430g (15.2 oz)
Amount per Serving
Calories 35440% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 198mg 66%
Sodium 539mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 71g
Vitamin A 113% Vitamin C 212%
Calcium 48% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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