CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy, Grains | 4 | Servings |
INGREDIENTS
6 | T | Mayonnaise |
1 1/2 | T | Dijon mustard |
1 1/2 | T | Sour cream |
1 | T | Fresh tarragon, chopped |
1 | T | Fresh lemon juice |
1 | T | Poppy seeds |
2 | c | Penne pasta |
1 1/2 | lb | Asparagus, tough ends |
trimmed 1/2" pieces | ||
1/2 | c | Green onions, thinly sliced |
4 | oz | Smoked salmon, cut into 1/2" |
pieces |
INSTRUCTIONS
Whisk first 6 ingredients in medium bowl. Season with salt and pepper. Cook pasta in large pot of boiling water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cool. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours. Printed in Bon Appetit April 1998 Recipe by: Elizabeth Ellis Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
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“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 438
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 14.6mg
Sodium: 810.7mg
Potassium: 156.8mg
Carbohydrates: 70.5g
Fiber: 3g
Sugar: 14.7g
Protein: 13.6g