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    Salmon Fettuccine Salad


    Source of Recipe


    rdj newsletter

    List of Ingredients




    Salmon Fettuccine Salad

    1 8-ounce package spinach fettuccine
    1 14 3/4-ounce can red or pink salmon
    1 cup purchased dill dip
    1 10-ounce package frozen green peas -- thawed
    4 medium green onions -- thinly sliced (1/2 cup)

    Cook and drain fettuccine as directed on package.
    Drain salmon; remove skin and bones. Flake salmon.
    Toss fettuccine, 1/2 cup of the dill dip, the peas
    and onions in large serving bowl. Top with salmon.
    Serve with remaining dill dip. Yield: 4 servings.

    Recipe
 

 

 

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