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Potato Vegetable Salad With Salmon

Healthycooking's picture
Ingredients
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Olive oil 7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)
  Finely chopped fresh dill 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Small red potatoes 1 1⁄2 Pound, boiled, peeled and quartered
  Green beans 1⁄2 Pound, cut into 1-inch lengths and blanched
  Grated zucchini 1 1⁄3 Cup (21.33 tbs)
  Grated carrots 1 Cup (16 tbs)
  Finely shredded red cabbage 1 Cup (16 tbs)
  Thinly sliced radishes 3⁄4 Cup (12 tbs)
  Frozen lima beans 1⁄2 Cup (8 tbs), blanched
  Canned water packed salmon 14 Ounce (2 Cans, 7 Ounce Each)
  Shallots 2 Small, finely chopped
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

1. For the dressing, in a small bowl stir together the yogurt, oil, dill, mustard and pepper until well blended; set aside.
2. Place the potatoes, green beans, zucchini, carrots, cabbage, radishes and lima beans in a large bowl and stir to combine.
3. Drain the salmon and add it to the salad. Add the shallots, parsley and dressing and stir gently (the salmon should remain in fairly large chunks). Add the salt, stir again.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Blending
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy

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