Monday, June 6, 2011

Salmon and Tarragon Pasta Salad

  • 8 ounces whole-grain pasta
  • 1 can (9 ounces) salmon in water, drained and flaked
  • 1/3 cup chopped sweet red pepper
  • 1/4 cup sliced green onions
  • 3/4 cup Vegenaise
  • 4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Celtic salt
  • 1/4 teaspoon pepper
  • In a large bowl, combine pasta, salmon, red pepper and onions. In a small bowl or jar with tight-fitting lid, combine remaining ingredients; mix or shake well. Pour over salad and toss gently. Chill for 1 hour. Yield: 4-6 servings.

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