Curried Fish Salad
Curried Fish Salad
Categories:
celery, fish, nuts, raisin, yogurt
2 cup fish; cooked, flaked
1/2 cup celery; thinly sliced
1/4 cup golden raisins
1/4 cup almonds; toasted, slivered
1/3 cup yogurt cheese
3/4 teaspoon curry powder
2 teaspoon non-fat lowfat milk
1 coconut; shredded
Combine fish, celery, raisins and almonds in a large bowl. Set aside. Combine yogurt cheese, indian powder, milk and salt in another bowl. Stir well. Pour over fish mixture and toss lightly until coated. If desired, garnish with shredded coconut. Chill for 4 hours before serving.
Yield: 6 servings