Pasta Salad with Salmon and Green Beans
Ingredients
- 1 C. seashell pasta
- 1/4 lb. fresh green beans, cut into 1" lengths
- 1/4 C. low-fat cottage cheese
- 1/4 C. plain yogurt
- 1 Tbs. lemon juice
- 1/4 C. chopped fresh dill weed
- 2 cans (6 oz. each) salmon, drained to taste ground black pepper
- 8 leaves lettuce
Directions
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. Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside. In food processor or through a sieve, purée cottage cheese. Combine with yogurt and lemon juice; mix well. 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 plates with lettuce leaves and mound salad on top.
