If you never have had a salad made with fresh salmon, you are in for a treat.
Makes 4-6 servings
1 pound fresh salmon fi llet
1 8 oz. package rotini (spiral) pasta
¹/³ cup light mayonnaise
½ cup nonfat plain yogurt
½ teaspoon sugar
2 teaspoons dried dill weed leaves
½ teaspoon white pepper
1 cup diced celery
1 14 oz. can artichoke hearts, drained and quartered
1. Preheat oven to 325°F. Place salmon in shallow baking dish coated with nonstick cooking spray and bake 15 minutes, or pan-fry, until salmon is thoroughly cooked and fl akes easily. Set aside to cool. Remove skin from salmon, flake into chunks.
2. Cook pasta according to package directions, omitting any oil and salt. Drain, rinse, and set aside. In small bowl, mix mayonnaise, yogurt,
3. In large bowl, mix celery, artichoke hearts, pasta, and dressing. Carefully add salmon to pasta mixture, tossing gently. Chill until ready to serve.
NUTRITIONAL INFORMATION PER SERVING
Calories 305 | Calories from fat 23% | Fat 8 g
Saturated Fat 1 g | Cholesterol 44 mg | Sodium 311 mg
Carbohydrate 35 g | Dietary Fiber 2 g | Protein 22 g
DIABETIC EXCHANGES
2 lean meat | 2 starch | 1 vegetable
