| 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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