Salmon Salad with Almonds and Bok Choy

 Shared and adapted by Shareholder Elaine McMillan, from
 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

 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.