Just-cooked pasta and blanched fresh green beans are tossed with salmon, a handful of dill, and a very creamy, but low-fat dressing made from cottage cheese, plain yogurt and lemon juice. Serves eight.
INGREDIENTS (for 8 servings):
- 1 cup seashell pasta
- 1/4 pound fresh green beans, cut into 1-inch lengths
- 1/4 cup low-fat cottage cheese
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh dill weed
- 2 (6 ounce) cans salmon, drained
- ground black pepper to taste
- 8 leaves lettuce
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside.
Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.
In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well
In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.