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Red Salmon And Conchiglie Salad

umaima's picture
Kick back and relax. There is no need to sweat it out in the kitchen for the Labor Day Party. This Red Salmon and Conchiglie Salad will take care of your hungry guests and their expectation of a scrumptious dish.
  Conchiglie/Any other pasta 8 Ounce (225 Gram)
  Canned red salmon 6 1⁄2 Ounce, drained (185 Gram /1 Small Can)
  Button mushrooms 2 Ounce, sliced (50 Gram)
  Cucumber stick 2 Inch, diced (5 Centimeter Piece)
  Cherry tomatoes 8 , halved
  Olive oil 3 Tablespoon (45 Milliliter)
  Lime rind 1 , finely grated
  Lime 1 , juiced
  Caster sugar 1 Teaspoon (5 Milliliter)
  Dried dill 1 Teaspoon (5 Milliliter)
  Single cream 4 Teaspoon (20 Milliliter)
  Watercress 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Snipped chives 1 Tablespoon (15 Milliliter)

Cook the pasta according to the packet directions.
Drain, rinse with cold water and drain again.
Turn into a bowl.
Remove the skin and any bones from the salmon.
Break into chunky pieces and add to the pasta.
Add the remaining ingredients and toss very gently.
Whisk the dressing ingredients together and pour over the salad.
Toss gently.
Fill salad bowls with some watercress.
Pile the salad on top and serve, sprinkled with snipped chives.

Recipe Summary

Preparation Time: 
15 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1631 Calories from Fat 593

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 10.4 g51.9%

Trans Fat 0 g

Cholesterol 140.4 mg46.8%

Sodium 853.6 mg35.6%

Total Carbohydrates 186 g62.1%

Dietary Fiber 28.6 g114.6%

Sugars 19.5 g

Protein 84 g167.9%

Vitamin A 57.2% Vitamin C 106.2%

Calcium 24.2% Iron 61.2%

*Based on a 2000 Calorie diet


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Red Salmon And Conchiglie Salad Recipe