*  Exported from  MasterCook  *

            Salmon-and-Pasta-Stuffed Tomatoes   (186-calories)

Recipe By     :  The New Dieters Cookbook
Serving Size  : 4    Preparation Time :0:25
Categories    : Low-Fat                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           four-color corkscrew macaroni
   1      7 1/2 oz.can  salmon, drained, flaked,skin-bones removed
     1/2  cup           plain low fat yogurt
     1/2  cup           shredded cucumber
     1/4  cup           shredded carrots
   3      Tbsp,reduced  calorie mayonnaise OR salad dressing
     1/4  teaspoon      dried dill weed
   4      medium        tomatoes

Cook macaroni according to package directions. Drain; set aside. Com- bine
salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dill- weed,
1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with pasta. Cover, chill 4
to 24 hours.

Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato.
Invert tomatoes. For each, cut from top to, but not quite through the stem
end, making 6 wedges.

To serve, place tomatoes on plates. Spread wedges slightly apart; fill with
salmon pasta mixture. Makes 4 servings.

Nutrition information per serving: 186 calories, 15 g protein, 19 g
carbohydrates, 6 g fat, 3 mg cholesterol, 452 mg sodium, 570 mg potassium