Recipe by Nichele
"This is a unique twist using brown rice pasta instead of ordinary wheat. This brightly colored tasty salad has wild Alaskan salmon, cherry tomatoes, avocado, fresh spinach, and a variety of other veggies. It is so easy to make. Chill in fridge and then serve!!!"
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dried brown rice pasta
1 (10 ounce) package
packed fresh spinach, chopped
1 (14.75 ounce) can
salmon, drained and flaked
1 (8 ounce) bottle
Italian-style salad dressing (such as Annie's Lemon and Chive Dressing®)
finely chopped carrots
red cherry tomatoes
yellow cherry tomatoes
chopped fresh cilantro
ripe avocado, peeled and sliced
jalapeno pepper, finely chopped
I added extra vegetables, using kale instead of spinach, and chopped tomatoes rather than cherry tomatoes. This is a great tasting salad.
Made this recipe exactly as written (well, I did leave out the jalapenos) for a pontoon boat get-together. Several people asked for the recipe, and even the kids were eating it! Plus, it's so healthy. It's the perfect hot weather, delicious, healthy meal. I'll be making this all summer.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Salmon Brown Rice Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 158
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