Title: Salmon & Pasta-Stuffed Tomatoes Xxxj77a
Categories: Seafood Salad Lowcal
Yield: 4 Servings

1	c	Corkscrew Macaroni*
7 1/2	oz	Salmon**
1/2	c	Plain Low-Fat Yogurt
1/2	c	Cucumber; shredded
1/4	c	Carrot; shredded
2	tb	Mayonnaise; low-cal
1/4	ts	Dried Dillweed
4	md	Tomatoes

*Use the four-color macaroni. **Drain, flake, and remove skin and bones from Salmon.

Cook macaroni according to package directions. Drain; set aside. Combine salmon, yogurt, cucumber, carrot, mayonnaise, dillweed, 1/4 ts salt and 1/8 ts pepper. Toss with pasta. Cover; chill 4 to 24 hours.

Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each, cut from top to, but not quite through, the stem end, making 6 wedges. To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon-pasta mixture.

Calories 186, Protein 15g, Carbohydrate 19g, Fat 6g, Cholesterol 3m, Sodium 452m, Potassium 570m.

This recipe comes from "BETTER HOMES AND GARDENS DIET RECIPE CARD LIBRARY".

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