Shared and adapted by Shareholder Elaine McMillan, from cooks.com
1 lb. cooked salmon
4 cups sliced bok choy, white part only (Chinese cabbage can be substituted for Bok Choy)
2 cups sliced almonds
8 scallions, minced
1 cup nonfat yogurt
1/3 cup crumbled blue or gorgonzola cheese
4 cups sliced bok choy, white part only (Chinese cabbage can be substituted for Bok Choy)
2 cups sliced almonds
8 scallions, minced
1 cup nonfat yogurt
1/3 cup crumbled blue or gorgonzola cheese
1 TBSP salt
Fresh ground pepper to taste
Break the salmon into bite-size chunks. Place in a large bowl. Add the bok choy, almonds and scallions. In a small bowl, combine the yogurt, cheese, salt, and pepper. Combine with salmon mixture.
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