Name: Garden Salmon Loaf
Yield: 8
Ingredients: 3/4 c. frozen peas -; 3/4 c. plain low-fat yogurt -; 1 tbsp. Dijon-style mustard -; 1 tbsp. chopped fresh dill weed or 1 teaspoon dried dill -; Black pepper -; 2 can salmon -; 1 c. shredded carrots -; 1 c. Quaker® Oats (quick or old fashioned) -; 1 c. plain low-fat yogurt -; 3/4 c. Sliced green onions -; 1 can sliced ripe olives (optional) -; 3 egg whites -; c. chopped green bell pepper -; 1 tbsp. Dijon-style mustard -; 1/4 tsp. Black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Garden Salmon Loaf

1. 3/4 c. frozen peas -

2. 3/4 c. plain low-fat yogurt -

3. 1 tbsp. Dijon-style mustard -

4. 1 tbsp. chopped fresh dill weed or 1 teaspoon dried dill -

5. Black pepper -

6. 2 can salmon -

7. 1 c. shredded carrots -

8. 1 c. Quaker® Oats (quick or old fashioned) -

9. 1 c. plain low-fat yogurt -

10. 3/4 c. Sliced green onions -

11. 1 can sliced ripe olives (optional) -

12. 3 egg whites -

13. c. chopped green bell pepper -

14. 1 tbsp. Dijon-style mustard -

15. 1/4 tsp. Black pepper -

How to cook deliciously - Garden Salmon Loaf

1. Stage

For sauce, combine all ingredients into small bowl; mix well. Cover and chill.

2. Stage

Heat oven to 350 degrees F. Spray 8- by 4-inch or 9- by 5-inch loaf pan with cooking spray.

3. Stage

For loaf, combine all loaf ingredients in large bowl; mix lightly but thoroughly. Press into pan; bake 50 to 60 minutes or until light golden brown. Let stand 5 minutes before slicing. Serve immediately with sauce.