Serves: 8
Total Calories: 388

1 head cauliflower
1 pound broccoli
1 (1-pound) can salmon
4 cups lettuce shredded
4 green onions, sliced
1 (10-ounce) package frozen green peas, defrosted and drained
1/2 cup mayonnaise
1 cup plain yogurt low-fat
1 1/2 teaspoons curry powder
3/4 cup peanut, salted

Wash and trim cauliflower break into flowerets cut stems into 1/4-inch slices. Peel broccoli stems and slice 1/4-inch thick cut large broccoli flowers into halves or thirds. Cook cauliflower and sliced broccoli stems in small amount boiling salted water, covered, until barely tender, about 5 minutes add broccoli flowerets the last 1 or 2 minutes. Drain and plunge into cold water to cool drain well set aside. Drain salmon and break into chunks. Place lettuce in a 3- or 4-quart glass serving bowl. Sprinkle with 1/3 of the onions. Top with broccoli and 1/2 of remaining onions, then cauliflower and last of onions. Arrange salmon over top, then cover with frozen peas. Blend mayonnaise, yogurt, and curry spread evenly over top. Cover and chill 4 to 24 hours. Sprinkle with peanuts and serve.

Nutritional Facts:

Serves: 8
Total Calories: 388
Calories from Fat: 210

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