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Salmon Citrus Salad

1 carton (8 oz.) plain yogurt (1 cup)
1 Tbsp. grated grapefruit peel
1/2 tsp. salt
3 cups bite-size pieces spinach (about 3 oz.)
1 cup thin diagonal slices celery
1 can (16 oz.) Salmon, drained & broken into pieces
1 grapefruit, pared & sectioned
1 tsp. seasoned salt
1 Tbsp. tarragon vinegar
Romaine leaves

Mix yogurt, grapefruit peel and salt in small bowl; cover and refrigerate until serving time. Toss remaining ingredients except romaine leaves and paprika. Turn salad into bowl lined with romaine leaves; sprinkle with paprika. Serve with yogurt dressing.

6 servings

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