| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Cucumbers, Fish – salm, Not sent, Salads – ma |
3 |
Servings |
INGREDIENTS
| 3 |
oz |
Thin spaghetti, cooked, drained, rinsed under cool water, and drained again (up to 4) |
| 1/2 |
|
Cucumber, quartered, sliced |
| 3 |
lg |
Sprigs fresh dill |
| 1 |
c |
Leaf lettuce, torn bite-size |
| 1 |
|
Green onions with some of tops, sliced (up to 2) |
| 3 |
oz |
Smoked salmon, flaked (up to 4) |
| 1/4 |
c |
Fat free or low fat sour cream |
| 2 |
tb |
Fat-free yogurt, (plain) |
| 1 |
tb |
Lemon juice |
| 1 |
|
Tomato, in wedges |
|
|
Fresh parsley sprigs |
INSTRUCTIONS
DRESSING
GARNISH
Cook pasta in boiling salted water. Meanwhile, combine rest of salad
ingredients in medium bowl, reserving a few flakes of salmon to use as
garnish. In small bowl, combine dressing ingredients. Mix cooled pasta with
rest of salad ingredients. Add dressing and toss lightly to mix. Garnish
with reserved salmon flakes, tomatoes and parsley.
Chill. Remove from refrigerator 10 minutes before serving time.
MC formatting by bobbi744@sojourn.com
Serving Ideas : Serve with bread for a light summer meal.
Recipe by: Bobbie Banghart original Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Roberta Banghart <bobbi744@sojourn.com> on Jul 12,
1997
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