8 oz. wild smoked salmon, outer skin removed, flaked to bite size chunks
2 c snap peas, chopped small OR frozen peas, thawed (or combo of both)
2 stalks celery hearts, finely chopped
1/2 c low fat Greek Yogurt (2%)
1 large lemon, zested and juiced
2T dijon or honey mustard
1T white balsamic vinegar
1T honey
2 tsp. dried dill
2T olive oil
1 - 2 tsp. salt
1 - 2 tsp. ground black pepper
3T fresh dill, minced to garnish
Instructions
Boil macaroni noodles in 2 tsp. salted water to al dente per package
instructions (8 - 10 min.) and drain. Allow to cool for 10 min.
While macaroni cools, in large mixing bowl, combine Greek yogurt,
lemon zest and juice, mustard, vinegar, olive oil, honey, dried dill,
1- 2 tsp. salt and 1 - 2 tsp.pepper. Whisk to form dressing.
Toss in cooled macaroni and mix to evenly distribute throughout
noodles. Add celery, peas and smoked salmon and gently fold to
distribute.
Garnish with fresh dill. Chill for several hours to overnight to pack
along for a picnic.
Serving
Suggestions
May be served room temperature immediately or chilled.
Originally Submitted
6/3/2014
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