Prep time: 10 Minutes
Cook time: About 15 Minutes
Serves: 4 Servings
1 cup asparagus pieces
1 cup salmon flakes (broiled or grilled salmon, broken into flakes, with no bones or skin)
3 green onions, finely chopped or slivered
1 Tbs capers
1 Tbs mayonnaise
3 Tbs fat-free sour cream
1 Tbs lemon juice
1 1/2 tsp Dijon mustard
1/2 tsp dillweed or 1/6 tsp dried dill
Freshly ground black pepper
1. Cook the pasta until al dente (about 8 minutes), rinse, and drain well. While the pasta is cooking, microwave or steam the asparagus for 3 minutes and broil the salmon.
2. Combine the cooked pasta, asparagus, salmon flakes, and green onions, if desired (reserve some for garnish), in a large serving bowl; toss to mix.
3. Combine dressing ingredients in a small bowl and stir until smooth. Pour the dressing over the pasta salad and toss. Add black pepper to taste and sprinkle with green onions and capers, if you like.
4. Chill the completed pasta salad in the refrigerator until you’re ready to serve it, or eat it right away.
How kids can help: Break asparagus spears into pieces; combine salad ingredients; measure and stir dressing ingredients; toss the salad.Per serving (1/4 recipe): 197 calories, 5.6 g fat (1 g saturated), 265 mg sodium, 31.6 mg cholesterol.