2 C. Wirthy salmon fillets
1 recipe Court Bouillon
1 pkg. (12oz.) uncooked mini lasagna noodles
1 cup thinly sliced carrots
1 tablespoon olive oil
1/2 cup thinly sliced celery
1/2 cup sliced green onions
1/2 cup chopped green pepper
1/4 cup pine nuts, toasted
1/2 cup mayonnaise
1/2 cup ranch salad dressing
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, seeded and chopped (1 cup)
1/2 cup sliced black olives
Cooking
Instructions:
Poach salmon in Court Bouillon as directed. Drain and discard poaching liquid. Chill salmon 2 hours.
Flake meat, set aside.
Prepare mini lasagna as directed on package, adding carrots to boiling water during last 1 minute of cooking time. Rinse pasta and carrots with cold water. Drain. Place in a large mixing bowl or salad bowl.
Add oil. Toss to coat. Add celery, onions, green pepper, salmon and pine nuts. Mix well.
In a small mixing bowl, combine mayonnaise, ranch dressing, salt and pepper. Add mayonnaise mixture to pasta mixture, stirring gently to coat.
Serving
Suggestions:
Serve immediately or cover and chill until serving time. Top each serving evenly with tomatoes and olives.