Dilled Salmon Salad (Cooking for 2)

 

1/2

lb salmon steak

2

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

small zucchini, sliced (1 cup)

1/4

cup sliced radishes

2

tablespoons fat-free mayonnaise or salad dressing

2

tablespoons Yoplait® Fat Free plain yogurt (from 2-lb container)

2

tablespoons fat-free ranch dressing

1

teaspoon chopped fresh or 1/4 teaspoon dried dill weed

3

cups bite-size pieces spinach or other salad greens

• 1 In 10-inch skillet, heat fish and broth 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 and refrigerate at least 2 hours.
• 3 To serve, toss fish mixture and spinach.