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Dilled Smoked Salmon and Pasta Shell Salad
from the kitchen of Sharmagne Leland-St.John

5 tablespoons plain nonfat Greek yogurt
3 tablespoons light mayonnaise
⅓ cup fresh dill, snipped
3 tablespoons shallots, finely chopped
Freshly ground black pepper, to taste
¼ pound smoked Nova Scotia salmon, shredded into small slivers
½ pound pasta shells, cooked al dente

In a medium sized bowl, combine the yogurt
mayonnaise, dill, shallots and pepper. Add
the salmon slivers and mix well. Add the
pasta shells to the salmon mixture. Stir
gently to combine the ingredients.

Refrigerate for several hours before serving.

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