Recipe - Salmon Salad Platter

15 One half ounce Canned Alaska salmon
1 pound Fresh broccoli spears*
2 tablespoon Olive oil
1 tablespoon Lemon or lime juice
1 ds Pepper
1 cup Plain nonfat yogurt
One fourth teaspoon Tarragon
Crisp greens
2 Tomatoes; cut into wedges
2 Hardcooked eggs; quartered
1 Cucumber; cut or sliced up

*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.

Nutrients Per Serving:

Calories: 352 Carbohydrates: 17.4 g Protein: 33 g FatTotal:
17.8 g Cholesterol: 170 mg Sodium: 724 mg Dietary Fiber: 6.45 g

Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood
Marketing Institute MealMaster compatible recipe format courtesy of Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini