Salmon Cakes and Broccoli Salad

Salmon Cakes

10 oz. canned boneless skinless salmon, drained

1/4 cup bread crumbs

2 eggs

2 T lemon juice

1/2 tsp basil

pinch red pepper flakes

1 T olive oil

Dressing:

1 T plain yogurt

1 T mayo

1 T lemon juice

pinch basil

Combine all but dressing ingredients in small mixing bowl. Divide into six balls (about 1/4 cup each) and press flat. Fry on hot pan in small amount of olive oil. Turn once to cook through. For dressing, combine all ingredients and serve over cakes.

Broccoli Salad

4 cups broccoli florets

3 strips cooked bacon, chopped

1/4 cup craisins

2 T chopped red onion

Dressing:

1/4 cup plain yogurt

2 T mayo

1/4 cup sugar

2 T vinegar

Combine dressing ingredients in bottom of medium mixing bowl. Pour in remaining ingredients and mix well. Chill before serving.