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Goat cheese, fig, and argan spread
Quinoa salad with pecans and cranberries
Wild Salmon Rotini Salad
This salad is great for warm summer nights when you don't want to cook. A simple dressing allows the flavor of the other ingredients to shine. Fresh herbs are a must but feel free to substitute 2 tablespoons of fresh dill for the parsley.
1 can (7 oz) Alaskan sockeye salmon (or leftover cooked salmon)
4 ounces whole wheat rotini pasta
3 tablespoons reduced fat mayonnaise
1 1/2 tablespoon lemon juice
1/4 teaspoon ground pepper
1 large red pepper, diced (about 1 cup)
1/2 cup diced onion
1/2 cup diced celery
1 small bunch flat leaf Italian parsley, finely chopped (about 1/4 cup packed)
Salt, to taste
1. Cook pasta according to package directions. Drain and cool.
2. Drain salmon and separate into bite-sized pieces using a fork or your fingers.
3. Whisk mayonnaise, lemon juice and pepper together in large bowl. Add pasta, salmon, red pepper, onion, celery, and parsley. Toss to combine and season to taste with salt.
Nutritional Information
| Serving size | Calories | Fat (g) | Carbohydrate (g) | Protein (g) |
|---|---|---|---|---|
| Makes 4 servings | 236 | 8 | 28 | 16 |