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Add a photoRaciónes: 4
Ingredientes
- 1 c. four-color corkscrew macaroni
- 1/2 c. plain low-fat yogurt
- 1/2 c. shredded cucumber or possibly zucchini
- 1/4 c. shredded carrot
- 2 Tbsp. light mayonnaise dressing
- Â Â or possibly salad dressing
- 1/2 tsp snipped fresh dill or possibly 1/4
- Â Â tsp. dry dillweed
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 x 7-1/(2-oz) can salmon, liquid removed, flaked,
- Â Â and skin and bones removed
- 4 med tomatoes
Direcciones
- Cook macaroni according to package directions, except omit any oil and salt.
- Drain; set aside. In a large mixing bowl combine yogurt, cucumber or possibly zucchini, carrot, mayonnaise dressing or possibly salad dressing, dill, salt, and pepper. Add in cooked pasta and salmon; toss gently to coat. Cover and chill for at least 4 hrs or possibly up to 24 hrs.
- Meanwhile, for tomato stars, cut out 1/2 inch of the core from each tomato.
- Invert tomatoes. For each tomato, cut from the top to, but not quite through, the stem end to make 6 wedges. To serve, place tomatoes on plates. Spread wedges apart slightly; fill with salmon-pasta mix.
- Servings: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 108 | 46% |
| Total Fat 12.1g | 15% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 620mg | 26% |
| Potassium 684mg | 20% |
| Total Carbs 6.96g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.9g | 3% |
| Protein 26.13g | 42% |
