Ingredients
- 7 1/2 salmon
- 4 tomatoes
- 120 ml low fat yogurt (plain)
- 100 gr four-color corkscrew macaroni
- 50 gr cucumber (shredded)
- 32 gr carrots (shredded)
- 1 gr dill weed (dried)
Cook macaroni according to package directions. Drain; set aside. Combine salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dillweed, quarter teaspoon salt and quarter teaspoon pepper. Toss with pasta. Cover, chill 4 to 24 hours.
Meanwhile, for tomato cups, cut out 1 cm of the core from each tomato. Invert tomatoes. For each, cut from top to, but not quite through the stem end, making 6 wedges.
To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon pasta mixture. Makes 4 servings.
Nutrition information per serving: 186 calories, 15 g protein, 19 g carbohydrates, 6 g fat, 3 mg cholesterol, 452 mg sodium, 570 mg potassium
