Ingredients Jump to Instructions ↓

  1. 1 cup seashell pasta

  2. 1/4 pound fresh green beans, cut into 1-inch lengths

  3. 1/4 cup low-fat cottage cheese

  4. 1/4 cup plain yogurt

  5. 1 tablespoon lemon juice

  6. 1/4 cup chopped fresh dill weed

  7. 2 (6 ounce) cans salmon, drained ground black pepper to taste

  8. 8 leaves lettuce

Instructions Jump to Ingredients ↑

  1. 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.


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