Salmon-Broccoli Salad in Shells |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Posting for safe keeping. Looks refreshing! A nice light lunch or snack. Ingredients:
1 (9 ounce) package frozen broccoli (or 9 oz fresh) |
12 uncooked jumbo pasta shells |
1 (6 ounce) can salmon, drained and flaked |
1 cup cherry tomatoes, quartered |
1/4 cup green onion, sliced |
1/4 cup ranch dressing |
1/4 cup reduced-fat mayonnaise |
1 tablespoon chopped fresh parsley |
Directions:
1. Cook broccoli, drain and cool.
2. Cook pasta shells to desired doneness, drain and cover with cold water to cool.
3. In bowl, combine cooked broccoli, salmon, tomatoes and onions. Add ranch, mayo and parsely. Stir gently to coat.
4. Drain water from cooked shells. Spoon about 1/4 cup salmon mixture into each shell.
5. Can refrigerate to cool more, or serve immediately.
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