Cascade Salad - cooking recipe

Ingredients

1 c. plain yogurt (non-fat or whole milk)
1 c. cranberries, dried or fresh
1 c. hazelnuts
1 c. wild-caught salmon chunks (canned, broiled or baked)
1 c. thin-sliced baby carrot rounds
Garden greens to fill bowl (lettuce, chives, sorrel, etc.)

Preparation

Put yogurt in mixing bowl. Stir cranberries, hazelnuts, salmon and carrots into yogurt. Fold mixture into bowl of fresh, tossed garden greens. Serve as salad meal with hot, fresh bread or toast.