Scandinavian Salmon Salad

Perhaps his total number of devoted followers at the end of His earthly ministry numbered little more than the five hundred brethren to whom Jesus appeared after the resurrection (I Cor. 15:6), and only about 120 tarried in Jerusalem to receive the baptism of the Holy Spirit (Acts 1:15). Though this number is not small considering that His active ministry extended only over a period of three years, yet if at this point one were to measure the effectiveness of his evangelism by the number of his converts, Jesus doubtless would not be considered among the most productive mass evangelists of the church.

Robert Coleman

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			6	Servings

INGREDIENTS

1/2	c	Sour cream
1/2	c	Yogurt, plain
1/4	c	Milk
1/4	c	Dill, fresh snipped
1	T	Lemon juice, fresh
1	t	Dijon mustard
1/4	t	Salt
1/8	t	Black pepper
15	oz	Can salmon, drained skin
		discarded and flaked
1/4	c	Scallions, finely chopped
12	oz	Macaroni shells
		medium-sized cooked
		al-dente in water to
		which
1	T	Oil, has been added
4		Eggs, hard-boiled
		sliced or quartered

INSTRUCTIONS

Combine all the dressing ingredients in a small bowl.Combine the
salmon, scallions and cooked shells in a large bowl. Add the  dressing.
Toss gently. Cover and chill for at least 2 hours before  serving.
Garnish with eggs before serving.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 204 Calories From Fat: 103 Total Fat: 11.5g Cholesterol: 169.7mg Sodium: 1611.2mg Potassium: 345mg Carbohydrates: 4.6g Fiber: <1g Sugar: 3.2g Protein: 20.1g