| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | To 6 servi | |||
INGREDIENTS
| 1 | 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 | T | Fresh dill weed, chopped |
| 12 | Jumbo pasta shells, cooked | |
| Curly leaf lettuce | ||
| Tomato roses, for garnish |
INSTRUCTIONS
Mix salmon, asparagus, tomatoes and onion in small bowl; set aside. Whisk mayonnaise, mustard and vinegar in small bowl until smooth; stir in dill. Reserve 1/4 cup dressing; stir remaining dressing into salmon mixture. Chill until serving time. 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
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”
Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 5.1mg
Sodium: 2494.1mg
Potassium: 1516.9mg
Carbohydrates: 28.3g
Fiber: 8.7g
Sugar: 1.3g
Protein: 15.6g