Warm Salmon Pasta Salad
- 2 cups whole wheat bow-tie pasta 500 mL
- 1 red apple, cored and diced*
- 2 (6oz/170g) cans sockeye salmon, broken onto bite-size pieces
- 1 cup sliced celery 250 mL
- 3 green onions, diced
- 1 small zucchini, trimmed and diced
- 1 yellow pepper, seeded and diced
- 1 cup frozen baby peas, thawed 250 mL
- 1/4 cup coarsely chopped walnuts 60 mL
- Curry Vinaigrette
- 1/2 cup canola oil 125 mL
- 1 Tbsp lemon juice 15 mL
- 2 tsp curry powder 10 mL
- salt and pepper
- 1. Cook pasta according to package directions. Drain well.
- 2. In a salad bowl, combine pasta, apple, salmon, celery, green onions, zucchini, yellow pepper and baby peas. Set aside.
- 3. To prepare the vinaigrette: In a small bowl, combine canola oil, lemon juice, curry powder, salt and pepper. Heat for 30 seconds in microwave.
- 4. Pour vinaigrette over salad and toss lightly. Garnish with walnuts. Serve immediately.
- Tip: To prevent browning, place apple pieces in a solution of 2 cups (500 mL) cold water and 2 Tbsp (30 mL) lemon juice, for 1-2 minutes.
|Total Fat||20 g|
|Saturated Fat||2 g|
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Canola oil has the lowest saturated fat level of any commonly used vegetable oil. It is also high in monounsaturated fats and a good source of plant-based omega-3 fats. Canola oil can be used in any recipe that calls for vegetable or cooking oil.