Salmon and Vegetable Salad with Lemon-Dill Dressing from Lighter, Quicker, Better: Cooking for the W

Ingredients

• 2 tablespoons chopped dill
• ½ teaspoon sugar
• Salt
• Freshly ground pepper
• ½ cup lowfat or nonfat yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 small head cauliflower, cut into florets (about 4 cups)
• ¾ pound slender green beans, stem ends trimmed
• ¼ cup small dill sprigs, for garnish
• 2 small ripe tomatoes, cored and quartered
• 12 small radishes, scrubbed and trimmed, with ½ inch of leaves
• 1 head Bibb or Boston lettuce, leaves separated
• 1 head radicchio, leaves separated
• 1½ pounds salmon steak, about 1 inch thick
• 2 scallions, sliced ⅛ inch thick on a diagonal
• 1 cup quartered small white mushrooms
• 1 cup sliced seedless cucumber, slices halved