Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 350
Fat 10 g 15 %
Saturated 4,5 g
+ Trans 0,2 g
24 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 25 mg  
Sodium 390 mg 16 %
Carbohydrates 44 g 15 %
  Fibres 3 g 12 %
  Sugars 6 g
Protein 20 g
Vitamin A 8 %
Vitamin C 15 %
Calcium 15 %
Iron 15 %
* DV = daily value

Pasta salad with fennel and smoked salmon

Time required: 20 minutes
Yield : 4 servings Prep Time: 20 minutes
Level : Easy  

INGREDIENTS

Creamy dressing
  • 30 mL (2 tbsp.) each: mayonnaise style dressing and plain Greek yogurt 0% M.F.
  • 10 mL (2 tsp.) each: honey mustard and honey
  • 30 mL (2 tbsp.) each: chopped fresh coriander and chives
  • 15 mL (1 tbsp.) chopped fennel leaves
  • 2 mL (½ tsp.) prepared horseradish
  • ½ lemon: zested and juiced (15 mL or 1 tbsp. of juice)
Pasta salad
  • ½ green apple, finely julienned
  • 5 mL (1 tsp.) apple cider vinegar
  • 750 mL (2½ cups) three-colour vegetable pasta, cooked
  • ½ fennel bulb, thinly sliced
  • 250 mL (1 cup) arugula
  • 125 mL (½ cup) baby bocconcini
  • 120 g (¼ lb.) smoked Salmon
  • Freshly ground pepper, to taste

PREPARATION

In a bowl, combine all the dressing ingredients. Set aside. In another bowl, mix together the apples with apple cider vinegar. Set aside. In a large bowl, mix together cooked pasta and the apples. Add the fennel, arugula, bocconcini, and smoked salmon. Season generously with pepper.