{"id":321,"date":"2009-03-10T14:01:37","date_gmt":"2009-03-10T22:01:37","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=321"},"modified":"2009-03-10T14:01:37","modified_gmt":"2009-03-10T22:01:37","slug":"salmon-salad-with-almonds-and-bok-choy","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=321","title":{"rendered":"Salmon Salad with Almonds and Bok Choy"},"content":{"rendered":"<div><span style=\"color: #000000;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><span style=\"color: #000000;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"color: #000000; mso-bidi-font-weight: bold;\">Shared and adapted by Shareholder Elaine McMillan, from cooks.com<\/span><\/span><\/span><\/span><\/div>\n<div><span style=\"color: #000000;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"color: #000000; mso-bidi-font-weight: bold;\">\u00a0<\/span><\/span><\/span><\/span><\/div>\n<div><span style=\"color: #000000;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"color: #000000; mso-bidi-font-weight: bold;\">\u00a0<\/span><\/span><\/span><\/span><span style=\"color: #000000;\">1 lb. cooked salmon<br \/>\n4 cups sliced bok choy, white part only (Chinese cabbage can be substituted for Bok Choy)<br \/>\n2 cups sliced almonds<br \/>\n8 scallions, minced<br \/>\n1 cup nonfat yogurt<br \/>\n1\/3 cup crumbled blue or gorgonzola cheese<\/span><\/div>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"color: #000000;\">\u00a0<\/span><span style=\"color: #000000;\">1 TBSP salt<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"color: #000000;\">Fresh ground pepper to taste<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt -0.25in;\"><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"color: #000000;\">Break the salmon into bite-size chunks. Place in a large bowl. Add the bok choy, almonds and scallions.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>In a small bowl, combine the yogurt, cheese, salt, and pepper.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Combine with salmon mixture.<\/span><\/p>\n<div><span style=\"color: #000000;\">\u00a0<\/span><\/div>\n<div><span style=\"color: #000000;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">\u00a0<\/span><\/span><\/span><\/div>\n<div><span style=\"color: #000000;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">\u00a0<\/span><\/span><\/span><\/div>\n<div><span style=\"color: #000000;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><\/span><\/span><\/span><\/div>\n<p><span style=\"color: #000000;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><\/p>\n<p class=\"MsoTitle\" style=\"margin: 0in 0in 0pt; text-align: center;\">.<\/p>\n<div><span style=\"color: #000000;\">\u00a0<\/span><\/div>\n<div><span style=\"color: #000000;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/div>\n<p>\u00a0<\/p>\n<p><\/span><\/span><\/span><\/p>\n<div><span style=\"font-size: small;\">\u00a0<\/span><\/div>\n<p>\u00a0<\/p>\n<div><span style=\"color: #000000;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/div>\n<p class=\"MsoTitle\" style=\"margin: 0in 0in 0pt; text-align: center;\">\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Shared and adapted by Shareholder Elaine McMillan, from cooks.com \u00a0 \u00a01 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 \u00a01 TBSP salt Fresh ground pepper to&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-321","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=321"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/321\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}