A lovely composed salad platter with canned salmon, marinated broccoli spears, wedges of tomato and hard-cooked eggs, and sliced cucumber served with a creamy lemon-tarragon dressing.

Salmon Salad Platter

1 (15 1/2-ounce) can salmon
1 pound fresh broccoli spears*
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon or lime juice
Freshly grated pepper to taste
1 cup plain yogurt
1/4 teaspoon tarragon
Crisp greens
2 tomatoes, cut into wedges
2 hard-cooked eggs, quartered
1 cucumber, sliced

1. Drain and flake salmon.
2. Cook broccoli in boiling water just until tender; drain.
3. Combine oil, lemon or lime juice and pepper; pour over broccoli.
4. Marinate 1 hour in refrigerator; drain, reserving marinade.
5. Combine marinade with yogurt and tarragon.
6. Arrange flaked salmon and broccoli on platter lined with greens.
7. Garnish with tomatoes, eggs and cucumbers. Serve with dressing.

Makes 4 servings.

*1 (10-ounce) package frozen broccoli, thawed, may be substituted.