Salmon and Crab Macaroni Salad

Salmon and crab macaroni saladSo what do you do when you have a piece of leftover salmon and a bit of leftover spring

vegetable stir fry? Not enough for a meal on it’s own but as a recreated dish it’s just

perfect when combined with pantry staples, fresh herbs and vegetables!

My Salmon and Crab Macaroni Salad is my solution for a lazy day meal! Be careful as

you keep adding ingredients it grows!! Now you have more leftovers!

1 left over cooked salmon fillet, flaked

1+ cup left over spring vegetable stir fry(asparagus,green bean, mushroom,etc),

chopped

1+ cup organic frozen peas and carrots, thawed

2 cups cooked pasta shells

1 jar marinated artichoke hearts, drained and chopped

2 tablespoons drained capers

1/4 cup pimento stuffed Spanish olives

1 can crab meat, drained

1/2 cup chopped fresh chives

1/2 seedless cucumber, diced

1/2 cup diced celery

5 radishes, diced

1 red bell pepper, diced

Juice of one lemon

Chophouse seasoning to taste(Frontier)

Old Bay seasoning to taste

Dash of fresh ground fennel seeds

1 teaspoon salad sprinkle(Frontier)

1 cup plain Greek yogurt

1/4 cup Dijon mustard

1/2 cup mayonnaise

1 avocado,sliced

4 hard boiled eggs, cut in half

Grape tomato and romaine leaves as garnish

In a large mixing bowl, mix first 13 ingredients together

Gently mix in lemon juice and spices

In a small mixing bowl, combine the yogurt, mustard and mayonnaise

Add to salad mixture and gently toss

Transfer to a serving platter and garnish with avocado, hard boiled eggs, grape tomato

and romaine leaves

Sprinkle with a bit of Old Bay

Serve with a light white wine! JUST YUMMY!!

Make this dish gluten free by substituting the pasta for with a gluten free variety! Enjoy