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
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
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Make With
Progresso Broth
Instructions
-
Step1Place 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.
-
Step2In 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.
-
Step3To 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;Tips from the Betty Crocker Kitchens
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