Dressing: 1/2 cup firm tofu, cut into small cubes and well drained 1 cup plain nonfat yogurt 2 Tablespoons fresh lemon juice 2 teaspoons dried thyme 2 teaspoons dried tarragon Few dashes garlic powder, to taste Few dashes low sodium tamari or soy sauce Place salad ingredients in large bowl, and toss until well combined. place dressing ingredients in blender, and blend until smooth. pour over salmon mixture, and toss until fish and vegetables are evenly coated. Chill minimum of 2 hours. Arrange lettuce on individual salad plates, and place salad on leaves. Garnish with lemon. Serves 4. salad 3