Salmon Salad Platter

15 1/2 oz Canned Alaska salmon

1 lb Fresh broccoli spears*

2 tb Olive oil

1 tb Lemon or lime juice

1 ds Pepper

1 c Plain nonfat yogurt

1/4 ts Tarragon

Crisp greens 2 Tomatoes; cut into wedges

2 Hard-cooked eggs; quartered

1 Cucumber; sliced

*One pkg. (10 oz.) frozen broccoli may be substituted. Drain and flake salmon. Cook broccoli in boiling water just until tender; drain. Combine oil, lemon or lime juice and pepper; pour over broccoli. Marinate 1 hour in refrigerator; drain, reserving marinade. For dressing, combine marinade with yogurt and tarragon. Arrange flaked salmon and broccoli on platter lined with greens. Garnish with tomatoes, eggs and cucumbers. Serve with dressing. Nutrients Per Serving: Calories: 352 Carbohydrates: 17.4 g Protein: 33 g Fat-Total: 17.8 g Cholesterol: 170 mg Sodium: 724 mg Dietary Fiber: 6.45 g Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias