*  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