6 oz dry pasta (macaroni, penne,
1 . rotini, or shells)
1 can alaska salmon (14 3/4 oz)
1 . * or *
1 . 2 - 7 1/2 oz cans
2 tbsp french dressing
1 bunch green onion, thinly sliced
1 red bell pepper, thinly
1 . sliced
3 tbsp cilantro or parsley, chopped
2 tbsp light mayonnaise
1 lime, juiced and rind grated
1 tbsp tomato paste
3 ripe avocados, diced
1/2 cup sour cream
1 lettuce leaves to serve on
1 paprika to taste
Directions
Cook the pasta according to package directions. Drain and toss with
the French dressing. Allow to cool. Drain and flake the salmon. Add
to the pasta with the green onions, sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour
cream and tomato paste until thoroughly combined. Toss the pasta
salad with the dressing. Season to taste with salt and pepper; cover
and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika
for garnish. ** Dallas Morning News - Food section - 26 July 1995 **
Posted by The WEE Scot -- Paul MacGregor
From: Paul Macgregor Date: 08-17-95 Home-Cooking
Servings: 4 servings
Alaska Salmon & Avocado Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Italian; Pasta; Pasta Salad
The History of Recipes
Written recipes as an idea can be found far back into history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including many that are still in use today such as thyme, rue and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices like basil and rosemary. These new herbs and spices prompted a torrent in cookery books, the majority of which still exist in private libraries. The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Alaska Salmon & Avocado Pasta Salad recipe.
