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Prep 30min
Total30min
Ingredients10
Servings5
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Ingredients
8
oz. (3 cups) medium shell pasta
1/3
cup fat-free mayonnaise or salad dressing
1/3
cup nonfat plain yogurt
1
to 2 tablespoons chopped fresh dill
1
tablespoon skim milk
1/4
teaspoon coarse ground black pepper
1
(7 1/2-oz.) can red sockeye salmon, drained, skin and bones removed
1
cup fresh or frozen peas, cooked, drained
8
large lettuce leaves
Sprigs of fresh parsley or dill
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Steps
1
Cook pasta to desired doneness as directed on package.
2
Meanwhile, in small bowl, combine mayonnaise, yogurt, dill, milk and pepper; mix well.
3
Drain pasta; rinse with cold water. In large bowl, combine cooked pasta, salmon and peas; mix gently. Pour dressing over salad; toss gently to coat.
4
Arrange lettuce on 5 individual plates. Spoon salad onto lettuce. Garnish with parsley. Serve immediately, or cover and refrigerate until serving time.
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Nutrition Facts
Serving Size:1 Cup
Calories
260
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
440mg
18%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
16%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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