| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Cucumbers, Fish – salm, Fish – salm | 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 | Or 2 green onions with some of tops; sliced | |
| 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. Serving Ideas : Serve with bread for a light summer meal. Recipe by: Bobbie Banghart original Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Jan 10, 1998
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