So 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