| 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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