Potato Vegetable Salad With Salmon Recipe
Ingredients
| 1/2 cup plain lowfat yogurt | ||
| 2 tablespoons plus 1 teaspoon olive oil | ||
| Dill | 2 Tablespoon, finely chopped | |
| Dijon Mustard | 1 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 1/2 pounds small red potatoes, boiled, peeled and quartered | ||
| 1/2 pound green beans, cut into 1-inch lengths and blanched | ||
| Zucchini | 1 1/3 Cup (16 tbs), grated | |
| Carrots | 1 Cup (16 tbs), grated | |
| 1 cup finely shredded red cabbage | ||
| Radishes | 3/4 Cup (16 tbs), thinly sliced | |
| Lima beans | 1/2 Cup (16 tbs), blanched | |
| Two 7-ounce cans water-packed salmon | ||
| Shallots | 2 Small, finely chopped | |
| Parsley | 1 Tablespoon, chopped | |
| 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.
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.
Chef
