Salmon salad dijon in shells

4 To 6 servi

Ingredients

Quantity Ingredient
1 can (6 3/4-ounce) salmon; drained and flaked
12 Fresh asparagus spears; cooked and chopped
¾ cup Cherry tomatoes; quartered
⅓ cup Chopped red onion
⅓ cup Mayonnaise
¼ cup GREY POUPON COUNTRY DIJON Mustard
¼ cup Red wine vinegar
1 tablespoon Fresh dill weed; chopped
12 Jumbo pasta shells; cooked
Curly leaf lettuce
Tomato roses; for garnish

Directions

1. Mix salmon, asparagus, tomatoes and onion in small bowl; set aside.

2. Whisk mayonnaise, mustard and vinegar in small bowl until smooth; stir in dill.

3. Reserve ¼ cup dressing; stir remaining dressing into salmon mixture.

Chill until serving time.

4. Spoon about ¼ cup salmon mixture into each pasta shell. Spoon reserved dressing over each, if desired. Serve on lettuce-lined plates garnished with tomato roses if desired.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998

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