Recipe By : The New Dieters Cookbook
Serving Size : 4 Preparation Time :0:25
Categories : Low-Fat Salads
Amount Measure Ingredient -- Preparation Method
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1 cup four-color corkscrew macaroni
1 7 1/2 oz.can salmon, drained, flaked,skin-bones removed
1/2 cup plain low fat yogurt
1/2 cup shredded cucumber
1/4 cup shredded carrots
3 Tbsp,reduced calorie mayonnaise OR salad dressing
1/4 teaspoon dried dill weed
4 medium tomatoes
Cook macaroni according to package directions. Drain; set aside. Com- bine
salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dill- weed,
1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with pasta. Cover, chill 4
to 24 hours.
Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato.
Invert tomatoes. For each, cut from top to, but not quite through the stem
end, making 6 wedges.
To serve, place tomatoes on plates. Spread wedges slightly apart; fill with
salmon pasta mixture. Makes 4 servings.
Nutrition information per serving: 186 calories, 15 g protein, 19 g
carbohydrates, 6 g fat, 3 mg cholesterol, 452 mg sodium, 570 mg potassium
