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Ingredientes
- 1 can (6 3/4-oz) salmon, liquid removed and flaked
- 12 x Fresh asparagus spears, cooked and minced
- 3/4 c. Cherry tomatoes, quartered
- 1/3 c. Minced red onion
- 1/3 c. Mayonnaise Mustard
- 1/4 c. Red wine vinegar
- 1 Tbsp. Fresh dill weed, minced
- 12 x Jumbo pasta shells, cooked
- Â Â Curly leaf lettuce
- Â Â Tomato roses, for garnish
Direcciones
- 1. Mix salmon, asparagus, tomatoes and onion in small bowl; set aside.
- 2. Whisk mayonnaise, mustard and vinegar in small bowl till smooth; stir in dill.
- 3. Reserve 1/4 c. dressing; stir remaining dressing into salmon mix.
- Refrigeratetill serving time.
- 4. Spoon about 1/4 c. salmon mix into each pasta shell. Spoon reserved dressing over each, if you like. Serve on lettuce-lined plates garnished with tomato roses if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 139mg | 4% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.98g | 1% |
| Protein 0.93g | 1% |
