2
medium green onions, thinly sliced (2 tablespoons)
1
medium zucchini, thinly sliced (2 cups)
1
medium carrot, thinly sliced (1/2 cup)
2
cups flaked smoked whitefish or salmon (2/3 pound)
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Steps
1
Cook and drain pasta as directed on package. Rinse with cold water; drain.
2
Mix mayonnaise, sour cream, dill weed, mustard, salt and pepper in large bowl. Add pasta and remaining ingredients except fish; toss. Gently stir in fish.
3
Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.
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Prep and refrigerate all the ingredients the night before you plan to serve. The next day or eve, toss the pasta and remaining ingredients with the creamy dill dressing as directed.
A loaf of caraway rye bread, torn into chunks, or crusty hard rolls would go great with this dilly of a salad.
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Nutrition Facts
Serving Size:1 Serving
Calories
535
Calories from Fat
235
Total Fat
26 g
Saturated Fat
4 g
Cholesterol
70 mg
Sodium
980 mg
Potassium
570 mg
Total Carbohydrate
52 g
Dietary Fiber
4 g
Protein
27 g
% Daily Value*:
Vitamin A
66%
66%
Vitamin C
12%
12%
Calcium
10%
10%
Iron
24%
24%
Exchanges:
3 Starch; 1 Vegetable; 2 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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