| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Appetizers, Fish |
16 |
Servings |
INGREDIENTS
| 7 1/2 |
oz |
Canned Alaska salmon |
| 10 |
oz |
Frozen chopped spinach thawed, thoroughly drained |
| 1 |
c |
Plain nonfat yogurt |
| 1/2 |
c |
Light mayonnaise |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
c |
Chopped green onions |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dill weed |
| 1/4 |
ts |
Grated lemon peel |
|
|
Assorted raw vegetables |
|
|
Crackers |
INSTRUCTIONS
Drain and flake salmon. Combine flaked salmon with remaining ingredients,
except vegetables and crackers. Chill several hours to blend flavors. Serve
dip with vegetables and crackers.
Makes 16 servings, about 4 cups.
Nutrients Per Serving (not including vegetables and crackers):
Calories: 57. 1 Protein: 4.06 g Carbohydrates: 2.62 g
Fat-Total: 3.4 g Cholesterol: 12.6 mg Sodium: 160 mg Dietary
Fiber: .79 g
Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood
Marketing Institute Meal-Master compatible recipe format courtesy of Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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