8 ounces H-E-B Smoked Salmon
16 ounces orecchiette pasta
1 pound fresh asparagus
1 cup sliced red radishes (about 6 ounces)
1/2 medium red onion, finely chopped
3 tablespoons minced fresh dill
1 lemon, for 2 teaspoons zest
1/4 cup drained capers
1/4 to 1/3 cup Wishbone Just 2 Good! ™ ranch dressing
Bring 4 quarts salted water to a boil in a 6-quart pot over high heat.
Meanwhile, cut and discard tough, woody ends from asparagus, then cut into 1-inch pieces. Add pasta to boiling water and cook 8 to 10 minutes until just tender; add asparagus during last 1 minute of cooking. Drain pasta and asparagus well.
While pasta cooks, cut salmon into bite-sized pieces. Slice radishes, chop onion finely and mince dill. Grate lemon rind to make zest; avoid bitter white pith.
Toss warm pasta and asparagus in a large bowl with radishes, onion, dill, zest of lemon and capers. Drizzle with dressing and toss gently to coat. Serve warm or chilled.
Calories: 627, Total Fat: 13g, Cholesterol: 35mg, Sodium: 817mg, Carbohydrates: 93g, Dietary Fiber: 6g, Protein: 29g