| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
French |
Fish, Pasta, Salads |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Dry pasta (macaroni; penne, rotini, or shells |
| 1 |
cn |
Alaska salmon; (14 3/4 oz) |
| 2 |
tb |
French dressing |
| 1 |
|
Red bell pepper; thinly sliced |
| 3 |
tb |
Cilantro or parsley; chopped |
| 1 |
|
Lime; juiced/rind grat |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
Sour cream |
|
|
Paprika to taste |
| 1 |
bn |
Green onion; thinly sliced |
| 2 |
tb |
Light mayonnaise |
| 3 |
|
Ripe avocados; diced |
|
|
Lettuce leaves to serve on |
INSTRUCTIONS
Cook the pasta according to package directions. Drain and toss with the
French dressing. Allow to cool. Drain and flake the salmon. Add to the
pasta with the green onions, sliced bell pepper and cilantro. Whisk
together the lime juice and grated rind, the mayonnaise, sour cream and
tomato paste until thoroughly combined. Toss the pasta salad with the
dressing. Season to taste with salt and pepper; cover and chill. Before
serving, gently toss the avocados into the salad. Spoon the salad onto a
bed of lettuce leaves. Sprinkle with paprika for garnish.
** Dallas Morning News - Food section - 26 July 1995 ** Posted on MC list
by bobbi744@sojourn.com
Recipe by: Unknown
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23,
1998
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