Dinner ready in 20 minutes. Enjoy this easy salad made with salmon and veggies – a delightful meal.
ounces uncooked fettuccine
can (7 1/2 ounces) boneless skinless red sockeye salmon, drained and flaked
container (8 ounces) refrigerated dill dip
teaspoon lemon pepper
Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
Cut carrots and zucchini lengthwise into thin slices, using vegetable peeler.
Toss all ingredients. Serve immediately or refrigerate 1 to 2 hours or until chilled.
To create a more colorful salad, use one yellow summer squash and one green zucchini.
You'll be surprised how easy it is to cut carrots and zucchini into thin slices with a vegetable peeler. For more control, lay the carrot or zucchini on a flat surface, such as a cutting board, when cutting.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.