Dilled Salmon-Pasta Salad
This makes a great-looking presentation, colorful and flavorful with the salmon and peas blended with a touch of dill. Served cold from the fridge, this makes a good choice for a men's buffet during football playoff season. Serving this will surely score a touchdown!
Serves 6 (2/3 Cup)
2 cups cold cooked rotini pasta, rinsed and drained
1 cup frozen peas
1 (14 1/2 ounce) can salmon, skinned, boned and flaked
1/3 cup Land O Lakes fat-free sour cream
1 tablespoon skim milk
1/3 cup Kraft fat-free mayonnaise
2 teaspoons dried dill weed
1 teaspoon dried onion flakes
In a large bowl, combine rotin pasta, peas, and salmon. In a small bowl, combine sour cream, skim milk, mayonnaise, dill weed, and onion flakes. Add sour cream mixture to pasta mixture. Toss gently to combine. Cover and refrigerate at least 30 minutes. Toss gently again just before serving.
HINT: 1 1/2 cups uncooked rotini pasta usually cooks to about 2 cups.
Each serving equals:
HE: 2 Protein, 1 Bread, 1/4 Slider, 5 Optional Calories
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188 Calories, 4 gm Fat, 18gm Protein,
20gm Carbohydrate, 436mg Sodium, 2gm Fiber
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DIABETIC: 2 Meat, 1 Starch
"Cooking Healthy With a Man in Mind, pg. 99"
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