Ingredients:
1 (8 ounce) package pasta shells or macaroni
1/4 pound green beans, cut into 1 1/2 inch lengths
1/4 cup low-fat cottage cheese
1/4 cup plain yogurt
1 tablespoon lemon juice
1/4 cup coarsely chopped fresh dill
2 (7.75 ounce) cans salmon, drained
ground black pepper
Boston or red leaf lettuce leaves
Directions:
1 Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside.
2 Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.
3 In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well
4 In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.
Makes 8 servings [Previous Recipe][Next
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