Salmon Salad with Almonds and Chinese Cabbage

Shared and adapted by Shareholder Elaine McMillan, from


1 lb. cooked salmon
4 cups sliced Chinese cabbage (Bok Choy, white part only, can be substituted for cabbage)
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.