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Spinach Salad With Pike

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Ingredients
  Plain yogurt 8 Ounce (1 Carton)
  Mayonnaise/Salad dressing 1⁄3 Cup (5.33 tbs)
  Brown mustard 1 Tablespoon
  Sugar 1 Teaspoon
  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
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Spinach
Interest: 
Healthy

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