Warm Salmon Pasta Salad
INGRÉDIENTS
- 2 cups whole wheat bow-tie pasta 500 mL
- 1 red apple, cored and diced*
- 2 (6oz/170g) cans sockeye salmon, broken onto bite-size pieces
- 1 cup sliced celery 250 mL
- 3 green onions, diced
- 1 small zucchini, trimmed and diced
- 1 yellow pepper, seeded and diced
- 1 cup frozen baby peas, thawed 250 mL
- 1/4 cup coarsely chopped walnuts 60 mL
- Curry Vinaigrette
- 1/2 cup canola oil 125 mL
- 1 Tbsp lemon juice 15 mL
- 2 tsp curry powder 10 mL
- salt and pepper
PRÉPARATION
- 1. Cook pasta according to package directions. Drain well.
- 2. In a salad bowl, combine pasta, apple, salmon, celery, green onions, zucchini, yellow pepper and baby peas. Set aside.
- 3. To prepare the vinaigrette: In a small bowl, combine canola oil, lemon juice, curry powder, salt and pepper. Heat for 30 seconds in microwave.
- 4. Pour vinaigrette over salad and toss lightly. Garnish with walnuts. Serve immediately.
- Tip: To prevent browning, place apple pieces in a solution of 2 cups (500 mL) cold water and 2 Tbsp (30 mL) lemon juice, for 1-2 minutes.
RENDEMENT
8 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 290 |
| Lipides | 20 g |
| Gras saturés | 2 g |
| Cholestérol | 20 mg |
| Glucides | 17 g |
| Fibres | 3 g |
| Protéines | 13 g |
| Sodium | 80 mg |
