Post by marlaoh on Apr 25, 2003 7:52:32 GMT -6
Salmon-and-Pasta-Stuffed Tomatoes
If you want to skip the tomato stars, slice the tomatoes and serve them with this colorful macaroni salad on lettuce-lined plates. A few whole wheat crackers and a glass of fat-free milk make this a satisfying lunch.
Source: Better Homes and Gardens
1 cup dried four-color corkscrew macaroni
1/2 cup plain low-fat yogurt
1/2 cup shredded cucumber or zucchini
1/4 cup shredded carrot
2 tablespoons light mayonnaise dressing or salad dressing
1/2 teaspoon snipped fresh dill or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1 7-1/2-ounce can salmon, drained, flaked, and skin and bones removed
4 medium tomatoes
1. Cook macaroni according to package directions, except omit any oil or salt. Drain; set aside. In large bowl combine yogurt, cucumber, carrot, mayonnaise dressing, dill, salt, and pepper. Add cooked pasta and salmon; toss gently to coat. Cover; refrigerate for at least 4 hours or up to 24 hours.
2. Meanwhile, for tomato stars, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each tomato, cut from the top to, but not quite through the stem end to make 6 wedges.
3. To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon-pasta mixture. Makes 4 servings.
If you want to skip the tomato stars, slice the tomatoes and serve them with this colorful macaroni salad on lettuce-lined plates. A few whole wheat crackers and a glass of fat-free milk make this a satisfying lunch.
Source: Better Homes and Gardens
1 cup dried four-color corkscrew macaroni
1/2 cup plain low-fat yogurt
1/2 cup shredded cucumber or zucchini
1/4 cup shredded carrot
2 tablespoons light mayonnaise dressing or salad dressing
1/2 teaspoon snipped fresh dill or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1 7-1/2-ounce can salmon, drained, flaked, and skin and bones removed
4 medium tomatoes
1. Cook macaroni according to package directions, except omit any oil or salt. Drain; set aside. In large bowl combine yogurt, cucumber, carrot, mayonnaise dressing, dill, salt, and pepper. Add cooked pasta and salmon; toss gently to coat. Cover; refrigerate for at least 4 hours or up to 24 hours.
2. Meanwhile, for tomato stars, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each tomato, cut from the top to, but not quite through the stem end to make 6 wedges.
3. To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon-pasta mixture. Makes 4 servings.