EDAMAME, SALMON, AND PASTA SALAD

Edamame, Salmon, and Pasta Salad image

Yield serves 4, 1 1/2 cups salad and 2 tablespoons dressing per serving

Number Of Ingredients 17

4 quarts water
1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces)
1 cup frozen shelled edamame
2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked
1 medium rib of celery, chopped
1/2 medium red onion, chopped
1/2 medium red bell pepper, chopped
1/2 cup grape tomatoes
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
2 1/2 tablespoons water
1 tablespoon honey
1 1/2 teaspoons olive oil (extra-virgin preferred)
1 teaspoon dried dillweed, crumbled
1/4 teaspoon pepper
1/8 teaspoon salt
8 lettuce leaves

Steps:

In a large saucepan, bring the water to a boil over high heat. Add the pasta. Return to a boil and boil for 4 minutes. Stir in the edamame. Boil for 3 to 4 minutes, or until the pasta is just tender. Drain well in a colander.
Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.
Stir the pasta mixture into the salmon mixture.
In a small bowl, whisk together the remaining ingredients except the lettuce. Pour over the salad, tossing to coat.
Place 2 lettuce leaves on each plate. Spoon the salad onto the lettuce.
nutrition information
(Per Serving)
Calories: 365
Total Fat: 7.5g
Saturated: 1.0g
Trans: 0.0g
Polyunsaturated: 1.5g
Monounsaturated: 2.0g
Cholesterol: 58mg
Sodium: 375mg
Carbohydrates: 46g
Fiber: 5g
Sugars: 10g
Protein: 28g
Dietary Exchanges
3 Starch
3 Lean Meat