Salmon Spread
| | 1 | 7.5 oz can salmon, or left-over fresh cooked salmon | ¼ | cup nonfat yogurt | ¼ | cup freshly squeezed lemon juice | ½ | tsp dill weed, or 1-2 Tbs fresh parsley chopped | 1 | tsp garlic, minced | 1 | small or ½ large celery stalk, finely chopped | 1 | large tomato or 1 cup of halved grape tomatoes | ½ | cup chopped onion | 1/8 | tsp freshly ground black pepper | Drain salmon and remove skin and larger bones from salmon, break up with fork; add yogurt and lemon juice, stir well. Add dill weed (or parsley), garlic, celery, tomato, onion and pepper and mix well. YIELD: 6 servings |