Light & Lively Recipes

SALMON SALAD PLATTER

• 1 can (15 1/2 oz.) Alaska salmon
• 1 lb. fresh broccoli spears*
• 2 Tablespoons olive oil
• 1 Tablespoon lemon or lime juice
• Dash pepper
• 1 cup plain nonfat yogurt
• 1/4 teaspoon tarragon
• Crisp greens
• 2 tomatoes, cut into wedges
• 2 hard-cooked eggs, quartered
• 1 cucumber, sliced

*One pkg. (10 oz.) frozen broccoli may be substituted.

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.

Makes 4 servings.

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