Salmon and Green Bean Salad with Pasta
Salmon is high in protein, B-vitamins, vitamin A and is also a rich source of OMEGA-3 oils, which studies show may protect against heart disease.
Makes 6 servings
|1||can (6 ounces) red salmon|
|8||ounces small whole wheat or regular pasta shells|
|3/4||cup fresh green beans, cut into 2-inch pieces|
|2/3||cup finely chopped carrots|
|1/2||cup fat-free cottage cheese|
|3||tablespoons plain nonfat yogurt|
|1-1/2||tablespoons lemon juice|
|1||tablespoon chopped fresh dill|
|2||teaspoons grated onion|
|1||teaspoon Dijon mustard|
- Drain salmon and separate into chunks; set aside.
- Cook pasta according to package directions, including 1/4 teaspoon salt; add green beans during last 3 minutes of cooking. Drain; rinse under cold running water until pasta and green beans are cool. Drain.
- Combine pasta, green beans, carrots and salmon in medium bowl.
- Place cottage cheese, yogurt, lemon juice, dill, onion and mustard in food processor or blender; process until smooth. Pour over pasta mixture; toss to coat evenly.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||15 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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