Ingredients
- 2 tomatoes
- 2 eggs (hard cooked)
- 375 gr broccoli spears (fresh)
- 280 gr alaska salmon (canned)
- 240 ml nonfat yogurt (plain)
- 30 ml olive oil
- 16 gr lemon
- 1 gr pepper
- 1 gr tarragon
- 1 slice cucumber
*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 Fat-Total: 17.8 g Cholesterol: 170 mg Sodium: 724 mg Dietary Fiber: 6.45 g
