Shell Pasta Salad With Salmon And Green Beans Recipe
Ingredients
| 1/2 lb small pasta shells or macaroni | ||
| Green beans | 1/4 Pound | |
| 1/4 Cup low-fat cottage cheese | ||
| 1/4 Cup low-fat plain yogurt | ||
| Lemon juice | 1 Tablespoon | |
| Dill | 1/2 Cup (16 tbs), coarsely chopped | |
| Salmon | 2 Can (10oz), drained | |
| Ground pepper | 1 To taste | |
| Boston or red leaf lettuce | ||
Directions
In large pot of boiling water, cook pasta until al dente (tender but firm).
Drain and rinse under cold water; drain again and set aside.
Cut green beans into 1 1/2-in/4 cm lengths and blanch in boiling water for 2 minutes.
Drain and rinse under cold water; drain thoroughly and set aside.
In food processor or through sieve, puree cottage cheese.
Combine with yogurt and lemon juice; mix well.
In bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix.
Discard skin from salmon and break into chunks; add to salad and stir gently to mix.
Add pepper to taste.
Drain and rinse under cold water; drain again and set aside.
Cut green beans into 1 1/2-in/4 cm lengths and blanch in boiling water for 2 minutes.
Drain and rinse under cold water; drain thoroughly and set aside.
In food processor or through sieve, puree cottage cheese.
Combine with yogurt and lemon juice; mix well.
In bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix.
Discard skin from salmon and break into chunks; add to salad and stir gently to mix.
Add pepper to taste.
Chef
