Salmon-And-Pasta-

1 7 1/2 oz.can salmon, drained, flaked,skin-bones removed

1/2 cup plain low fat yogurt

1/2 cup shredded cucumber

1/4 cup shredded carrots

3 Tbsp,reduced calorie mayonnaise OR salad dressing

1/4 teaspoon dried dill weed

4 medium tomatoes

1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with pasta. Cover, chill

4 to 24 hours.

1/2 inch of the core from each tomato. Invert tomatoes. For each, cut from top to, but not quite through the stem end, making

6 wedges.

To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon pasta mixture. Makes 4 servings.

186 calories,

15 g protein,

19 g carbohydrates,

6 g fat,

3 mg cholesterol,

452 mg sodium,

570 mg potassium