Total Calories: 388
Wash and trim cauliflower break into flowerets cut stems into 1/4-inch slices. Peel broccoli stems and slice 1/4-inch thick cut large broccoli flowers into halves or thirds. Cook cauliflower and sliced broccoli stems in small amount boiling salted water, covered, until barely tender, about 5 minutes add broccoli flowerets the last 1 or 2 minutes. Drain and plunge into cold water to cool drain well set aside. Drain salmon and break into chunks. Place lettuce in a 3- or 4-quart glass serving bowl. Sprinkle with 1/3 of the onions. Top with broccoli and 1/2 of remaining onions, then cauliflower and last of onions. Arrange salmon over top, then cover with frozen peas. Blend mayonnaise, yogurt, and curry spread evenly over top. Cover and chill 4 to 24 hours. Sprinkle with peanuts and serve.
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