Salmon Salad with Bok Choy and Almonds

8 oz. cooked salmon
2 c. sliced bok choy
1/4 c. almonds/ sliced
2 minced scallions
1 c. nonfat yogurt
2 tbsp. crumbled blue cheese

Break the salmon into bite-size chunks and put in a large bowl. Add the bok choy, almonds and scallions. Combine yogurt and cheese in a small bowl. Combine with salmon mixture.