SALMON SALAD

LAST NIGHT, WHEN I SPIED MY PREPARED SALMON SALAD AWAITING MY NOONDAY PALATE, I APPRECIATED THE MEANING OF ANTICIPATION. WHETHER ON MY FRIEND'S 12 GRAIN TOAST OR ON MY PLAIN $.39 WHITE, IT WAS DELICIOUS TODAY. WITH THE 1/3 OF A CAN OF $.99 SALMON PREPPED (SEE BLOG 3-09), I HAD CREATED THE FOLLOWING SALAD FROM THESE INGREDIENTS FOR 2 SANDWICHES.

CHOPPED CELERY
CHOPPED ONION
PLAIN NON-FAT YOGURT
MAYONNAISE
SALT AND PEPPER TO TASTE (PERHAPS LEMON PEPPER?)
ROUND DILL PICKLE SLICES FOR GARNISH (MORE ABOUT THESE TOMORROW)
MIX THE FIRST 4 TOGETHER. THE SECRET IS TO BLEND ABOUT 2 TIMES THE YOGURT TO THE AMOUNT OF THE MAYO, ABOUT 1 TBSP MAYO AND 2 TBSP YOGURT.

RECENTLY I ACQUIRED A TASTE FOR A HITHERTO UNTESTED FOOD - PLAIN NON-FAT YOGURT. IT IS A HEATHFUL, TASTY ADDITION TO NUMEROUS DISHES. IT LIGHTENS UP AS WELL AS ADDS TANG TO SALADS, SUCH AS POTATO, TUNA, ERSATZ CRABMEAT, EGG OR NOODLE, TO CASSEROLES AND TO CREAM SOUPS. TRY IT. YESTERDAY'S SPLIT PEA SOUP WITH HAM AND CARROTS HAD THAT EXTRA SOMETHING WHEN YOGURT THINNED AND FLAVORED IT (JUST A TBSP OR 2). I DO NOT LIKE THE YOGURT, HOWEVER, AS A DESSERT WITH SAY, FRUIT OR JELLY. BUT I'M SURE OTHER PEOPLE MIGHT.