Spinach Salad With Pike
|Plain yogurt||8 Ounce (1 Carton)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Brown mustard||1 Tablespoon|
|Bottled hot pepper sauce||1 Dash|
|Chilled cooked pike/Chilled cooked lake trout / sea trout||1 1⁄4 Pound|
|Spinach/Romaine||7 Cup (112 tbs)|
|Torn radicchio/Shredded red cabbage||1 Cup (16 tbs)|
|Avocado||1 , halved, seeded, peeled, and cut into crosswise slices|
|Canned sliced pitted ripe olives||1 1⁄4 Ounce, drained (1 Can)|
|Green onion||1 , sliced|
|Hard-cooked eggs||3 , cut into wedges|
For dressing, in a small mixing bowl stir together yogurt, mayonnaise or salad dressing, mustard, sugar, hot pepper sauce, and dash salt.
If necessary, stir in 1 to 2 tablespoons milk to make dressing of desired consistency.
Cover and chill the dressing while preparing the salad.
For the salad, break the fish into large chunks.
In a large mixing bowl combine fish, spinach or romaine, radicchio or cabbage, avocado, and olives.
Toss lightly to mix.