Red salmon spaghetti salad

Recipe Information

Ingredients

• 1 box spaghetti (1 pound)

• 3-4 garlic cloves, crushed or chopped

• 1 teaspoon olive oil

• 1 red bell pepper, finely diced

• 2 cans (7 oz each) red salmon with no added salt, undrained

• 2 cups baby spinach leaves

• 1 cup bean sprouts

• 4 tablespoons fresh basil, chopped

Directions

• Boil the spaghetti according to package instructions. When cooked, rinse with cool water and drain thoroughly in a colander.

• Return the drained spaghetti to the original pot.

• While the spaghetti cooks, lightly sauté the garlic in olive oil in a non-stick pan until soft. Do not brown.

• During the last minute of sautéing, add the diced red pepper while stirring continuously.

• Add the garlic and red pepper to the spaghetti.

• Open the cans of red salmon and break into small pieces.

• Gently fold the bits of salmon into the spaghetti, along with desired amount of the salmon liquid. If necessary, add more liquid until the spaghetti is lightly covered.

• Gently add the spinach, bean sprouts, and basil leaves to the spaghetti and stir.

• Heat as desired. This dish may also be eaten cold.

Nutrition (per serving)

• Calories: 316 cal

• Total fat: 6g

• Saturated fat: 1g

• Cholesterol: 33mg

• Sodium: 35mg

• Carbohydrate: 45g

• Fiber: 3g

• Protein: 20g