Dilled Salmon Salad Spinach, zucchini, radishes and a creamy dill-ranch dressing combine for a tempting salmon salad for two. Share this recipe on Facebook and Twitter. See "Share" links above.

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Ingredients

1/2 pound salmon steak
2 cups chicken broth
1 small zucchini, sliced (1 cup)
1/4 cup sliced Green Giant® Fresh radishes
2 tablespoons mayonnaise or salad dressing
2 tablespoons plain fat-free yogurt
2 tablespoons ranch dressing
1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
3 cups bite-size pieces Green Giant® Fresh spinach or other Green Giant® Fresh salad greens

Preparation Directions

1. Place 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.
2. Mix fish, zucchini and radishes in large 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.