Salmon salad dijon in shells

Yield: 4 To 6 servi

Measure Ingredient
1 can (6 3/4-ounce) salmon; drained and flaked
12 \N Fresh asparagus spears; cooked and chopped
¾ cup Cherry tomatoes; quartered
⅓ cup Chopped red onion
⅓ cup Mayonnaise
¼ cup GREY POUPON COUNTRY DIJON Mustard
¼ cup Red wine vinegar
1 tablespoon Fresh dill weed; chopped
12 \N Jumbo pasta shells; cooked
\N \N Curly leaf lettuce
\N \N Tomato roses; for garnish

1. Mix salmon, asparagus, tomatoes and onion in small bowl; set aside.

2. Whisk mayonnaise, mustard and vinegar in small bowl until smooth; stir in dill.

3. Reserve ¼ cup dressing; stir remaining dressing into salmon mixture.

Chill until serving time.

4. Spoon about ¼ cup salmon mixture into each pasta shell. Spoon reserved dressing over each, if desired. Serve on lettuce-lined plates garnished with tomato roses if desired.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998

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