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Salmon & Pasta
Stuffed Tomatoes
4 servings
- 1 cup four-color corkscrew macaroni
- 1 8 oz. can salmon, drained, flaked,
bones and skin removed
- 1/2 cup plain nonfat yogurt
- 1/2 cup shredded cucumber
- 1/4 cup shredded carrot
- 2 tablespoons lowfat mayonnaise
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 medium ripe tomatoes
Cook macaroni according to package directions. Drain; set aside. Combine salmon, yogurt, cucumber, carrot, mayonnaise, dill weed, salt and pepper. Toss with pasta. Cover; chill 4 to 24 hours.
Meanwhile, for the tomato cups, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each, cut from the 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
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Nutrition Facts
Amount Per Serving:
Calories 243 - Calories from Fat 52
Percent Total Calories From: Fat 21%, Protein 30%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 34mg, Sodium 536mg, Total Carbohydrate 30g, Dietary Fiber 2g, Protein 18g, Vitamin A 2739 units, Vitamin C 33 units, Calcium 0 units, Iron 2 units
Bon appetit!
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