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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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A unique twist on ordinary pasta salads using brown rice pasta instead of wheat and adding a bit of jalepeno at the end..This brightly colored colored Salad tastes as good as it looks. Made with Wild alskan salmon,fresh spinach, cilantro,avacado and a variety of other fresh veggies, easy to make just chill in fridge then serve..:0) Ingredients:
16 ounces brown rice pasta |
10 ounces frozen peas |
2 cups fresh spinach leaves |
1/2 cup shoestring carrots |
1/4 cup cilantro |
2 cups yellow cherry tomatoes |
1 avocado |
1/2 jalapeno pepper |
1 tablespoon fresh lemon juice |
8 ounces paul newman's vinegar and oil dressing |
14 ounces canned pink salmon |
Directions:
1. cook pasta according to directions.
2. the last 1 minute of cooking add the peas
3. drain and then put back in large pot and mix in chopped spinach to wilt.
4. add chunked salmon and mix in salad dressing.
5. put in fridge to chill.
6. just before serving add the carrots, tomatoes, cilantro.
7. stir in lemon juice then gently add in diced avacado
8. as garnish lastly add the finely chopped Jalepeno.
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