Toppings (optional): shredded parmesan cheese
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, combine pasta and water. Cover; microwave on high 12 min, or until tender. Once cooked, drain and rinse under cool water to lower temperature.
- Prepare dressing. In a large bowl, whisk together dressing mix, milk, oil, yogurt, lemon juice, and garlic, if using. Set aside.
- Prepare salad. De-stem kale and roughly chop or tear leaves. Slice tomatoes in half. Add vegetables and cooled pasta to bowl with dressing; toss to mix.
- Drain salmon; with a fork, break into chunks. Add to salad and gently toss to combine. Add Parmesan cheese, if desired.
All types of canned salmon, like sockeye or pink, are great nutritious choices. Choose canned salmon with bones for a boost of calcium, and lower sodium options when possible.
Kale works well in salads because it’s less prone to wilting once the salad is dressed.
This is a perfectly balanced plate.
Per serving: Calories 490, Fat 23 g (Saturated 4 g, Trans 0 g), Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 40 g (Fibre 4 g, Sugars 6 g), Protein 31 g.
18 min
4 servings
$4.43/serving
Toppings (optional): shredded parmesan cheese
18 min4 servings$4.43/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, combine pasta and water. Cover; microwave on high 12 min, or until tender. Once cooked, drain and rinse under cool water to lower temperature.
- Prepare dressing. In a large bowl, whisk together dressing mix, milk, oil, yogurt, lemon juice, and garlic, if using. Set aside.
- Prepare salad. De-stem kale and roughly chop or tear leaves. Slice tomatoes in half. Add vegetables and cooled pasta to bowl with dressing; toss to mix.
- Drain salmon; with a fork, break into chunks. Add to salad and gently toss to combine. Add Parmesan cheese, if desired.
All types of canned salmon, like sockeye or pink, are great nutritious choices. Choose canned salmon with bones for a boost of calcium, and lower sodium options when possible.
Kale works well in salads because it’s less prone to wilting once the salad is dressed.
This is a perfectly balanced plate.
Per serving: Calories 490, Fat 23 g (Saturated 4 g, Trans 0 g), Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 40 g (Fibre 4 g, Sugars 6 g), Protein 31 g.
