1 carton (8 oz.) plain yogurt (1 c.)
1 tbsp. grated grapefruit peel
1/2 tsp. salt
3 c. bite-size pieces spinach (about 3 oz.)
1 c. 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
Paprika

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 - 145 calories each.