Ingredients
- 8 oz. whole grain macaroni
- 1 cup frozen asparagus, steamed and chopped
- 1 (6 oz.) can no-salt-added salmon
- 1 cup frozen peas and carrots
- ¼ cup light mayonnaise
- 2 Tbsp. white wine vinegar
- Pinch rosemary
- Pepper to taste
- 4 cups romaine lettuce, shredded
- 2 plum tomatoes, sliced
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Instructions
- Cook macaroni according to package directions; drain.
- Mix macaroni, asparagus, salmon, peas and carrots, mayonnaise, vinegar, and seasoning in large bowl. Chill (1-24 hours).
- Serve chilled salmon salad over shredded romaine. Garnish with tomato slices.