I love salmon in salads, especially, in the spring.
Photo made by acquaintance & member Nancy J. Patrykus
prep time40 Min
cook time20 Min
lowfat plain yogurt
fresh chopped parsley
* * * * * * *
eggs, hard-cooked, quartered
cooked elbow macaroni or other pasta, drained
(7 3/4 oz.) salmon, drained and flaked
chopped green bell pepper
cucumber, peeled, seeded and diced
chopped green onion
How To Make
In a small bowl, combine dressing ingredients; cover and refrigerate.
Drain and flake salmon. Prep vegetables.
Cook eggs to hard boiled (could do ahead). Cook macaroni per package directions, rinse with cold water and drain.
In medium bowl, combine remaining ingredients, except lettuce and eggs. Stir in dressing and toss.
Serve on lettuce leaves, and garnish with eggs. Makes 4 servings. Each serving is 205 calories.
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