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