| 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 |
tb |
Lemon juice, fresh |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
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 |
tb |
Oil, has been added |
| 4 |
|
Eggs, hard-boiled, sliced or quartered |
INSTRUCTIONS
DRESSING
SALAD
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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