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CATEGORY CUISINE TAG YIELD
4 To 6 servi

INGREDIENTS

1 cn (6 3/4-ounce) salmon; drained and flaked
12 Fresh asparagus spears; cooked and chopped
3/4 c Cherry tomatoes; quartered
1/3 c Chopped red onion
1/3 c Mayonnaise
1/4 c GREY POUPON COUNTRY DIJON Mustard
1/4 c Red wine vinegar
1 tb Fresh dill weed; chopped
12 Jumbo pasta shells; cooked
Curly leaf lettuce
Tomato roses; for garnish

INSTRUCTIONS

1. Mix salmon, asparagus, tomatoes and onion in small bowl; set aside.
2. Whisk mayonnaise, mustard and vinegar in small bowl until smooth; stir
in dill.
3. Reserve 1/4 cup dressing; stir remaining dressing into salmon mixture.
Chill until serving time.
4. Spoon about 1/4 cup salmon mixture into each pasta shell. Spoon reserved
dressing over each, if desired. Serve on lettuce-lined plates garnished
with tomato roses if desired.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe"
<ayla@duo-county.com> on Feb 1, 1998

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