We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.
Calories 350
Total Fat 10g
Cholesterol 335mg
Sodium 222mg
Total Carb. 51g
Protein 14g
1 salmon fillet (1-1/2 pounds)
1 jar (10 ounces) dill pickle slices
1 jar (4 ounces) diced pimentos
1 tablespoon olive oil
1 can (15 ounces) corn, drained
1 cup low-fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh or dried dill weed, chopped
Combine oil, garlic, dill, vinegar, salt and pepper; set aside for 30 minutes. Toss peas, red peppers, sauerkraut, mushrooms and shrimp in oil mixture. Cook pasta according to package instructions and drain. While pasta is cooking, heat oil and vegetable mixture in small saucepan until warmed through; toss with drained pasta. Serve hot or cold.
Can also use rotini or rotelle
1101 17th Street NW, Suite 700
Washington, DC 20036
P: (202) 331-2456 | E: gro.selkcipevoli@ofni
