Salmon salad dijon in shells
4 To 6 servi
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (6 3/4-ounce) salmon; drained and flaked |
| 12 | 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 | Jumbo pasta shells; cooked | |
| Curly leaf lettuce | ||
| Tomato roses; for garnish | ||
Directions
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