The lemon and dill vinaigrette is a wonderful complement to the flavors of this salad.

　　

Ingredients

serves 4, 1 1/2 cups salad and 2 tablespoons dressing per serving

　　4 quarts water

　　1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces)

　　1 cup frozen shelled edamame

　　2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked

　　1 medium rib of celery, chopped

　　1/2 medium red onion, chopped

　　1/2 medium red bell pepper, chopped

　　1/2 cup grape tomatoes

　　1/2 teaspoon grated lemon zest

　　1/4 cup lemon juice

　　2 1/2 tablespoons water

　　1 tablespoon honey

　　1 1/2 teaspoons olive oil (extra-virgin preferred)

　　1 teaspoon dried dillweed, crumbled

　　1/4 teaspoon pepper

　　1/8 teaspoon salt

　　8 lettuce leaves

　　

Step 1

In a large saucepan, bring the water to a boil over high heat. Add the pasta. Return to a boil and boil for 4 minutes. Stir in the edamame. Boil for 3 to 4 minutes, or until the pasta is just tender. Drain well in a colander.

　　

Step 2

Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.

　　

Step 3

Stir the pasta mixture into the salmon mixture.

　　

Step 4

In a small bowl, whisk together the remaining ingredients except the lettuce. Pour over the salad, tossing to coat.

　　

Step 5

Place 2 lettuce leaves on each plate. Spoon the salad onto the lettuce.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 365

　　

Step 8

Total Fat: 7.5g

　　

Step 9

Saturated: 1.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 1.5g

　　

Step 12

Monounsaturated: 2.0g

　　

Step 13

Cholesterol: 58mg

　　

Step 14

Sodium: 375mg

　　

Step 15

Carbohydrates: 46g

　　

Step 16

Fiber: 5g

　　

Step 17

Sugars: 10g

　　

Step 18

Protein: 28g

　　

Step 19

Dietary Exchanges

　　

Step 20

3 Starch

　　

Step 21

3 Lean Meat

　　American Heart Association Quick & Easy Meals