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Prep 20min
Total20min
Servings4
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Ingredients
8
ounces uncooked fettuccine
2
medium carrots
2
medium zucchini
1
can (7 1/2 ounces) boneless skinless red sockeye salmon, drained and flaked
1
container (8 ounces) refrigerated dill dip
3/4
teaspoon lemon pepper
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Steps
1
Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
2
Cut carrots and zucchini lengthwise into thin slices, using vegetable peeler.
3
Toss all ingredients. Serve immediately or refrigerate 1 to 2 hours or until chilled.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
390
Calories from Fat
135
Total Fat
15g
Saturated Fat
7g
Cholesterol
95mg
Sodium
760mg
Total Carbohydrate
46g
Dietary Fiber
3g
Protein
20g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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