Potato Vegetable Salad With Salmon
|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|
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.