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| Recipe: Avocado and Salmon Pasta Salad |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1/4 Lbs. shell macaroni
- 1/3 Lbs. canned salmon, drained, picked over and flaked
- 3/4 cup tomatoes\raw, chopped
- 1 avocado, chopped
- 1 red onion\raw, thinly sliced
- 2 Tbs. black olives, chopped
- 1/2 cup fat-free Italian dressing
- 4 green lettuce leaf
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| Cooking Directions: |
Cook pasta in a large pan of boiling water 8-10 minutes, or
until al dente. Drain. Combine next 5 ingredients in a
bowl. Combine pasta with salmon mixture. Add dressing and mix gently until well coated. Serve on
lettuce leaves. |
| |
| Per Serving:
calories 249, fat 8.5g, calories from fat 31%, protein 13.4g, cholesterol 23.4mg, dietary fiber 3.4g
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| Nutrients |
Exchanges |
| Calories |
249 |
Milk Exchanges |
0.0 |
| Protein |
13.4g |
Vegetable Exchanges |
0.6 |
| Carbohydrates |
29.1g |
Fruit Exchanges |
0.2 |
| Dietary Fiber |
3.4g |
Bread Exchanges |
1.4 |
| Sugar |
5.5g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
8.5g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.8g |
Very Lean Meat/Protein Exchanges |
1.3 |
| Mono-unsaturated Fat |
4.8g |
Fat Exchanges |
1.5 |
| Poly-unsaturated Fat |
1.9g |
| % Calories from Fat |
31% |
|
|
| Cholesterol |
23.4mg |
| Sodium |
572.4mg |
| Vitamins |
Minerals |
| Vitamin A |
55.5IU |
Calcium |
110.7mg |
| Thiamin (B1) |
0.8mg |
Copper |
0.6mg |
| Riboflavin (B2) |
0.5mg |
Iron |
2.2mg |
| Niacin (B3) |
5.8mg |
Magnesium |
48.1mg |
| Vitamin B6 |
0.6mg |
Manganese |
0.4mg |
| Vitamin B12 |
1.9mcg |
Phosphorus |
212.6mg |
| Vitamin C |
10.7mg |
Potassium |
551.1mg |
| Vitamin E |
2.1IU |
Selenium |
32.0mcg |
| Folate |
49.1mcg |
Sodium |
572.4mg |
| Pantothenic Acid |
0.9mg |
Zinc |
1.3mg |
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