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Ingredients

1 (8 ounce) package farfalle pasta 2 heads broccoli, separated into florets 2 carrots, peeled and chopped 1 cup olive oil 2 teaspoons soy sauce 3 tablespoons red wine vinegar 2 cloves garlic, pressed 3 tablespoons fresh lemon juice salt and pepper to taste 10 ounces canned salmon, drained

Nutrition Info

695.3 calories carbohydrate: 44.9 g cholesterol: 25 mg fat: 48.9 g fiber: 5.4 g protein: 23.1 g saturatedFat: 7.1 g servingSize: - sodium: 383.9 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes, drain.
Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes, drain.
Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper in a sealable container, seal. Shake vigorously to make the dressing.
Toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. Store in refrigerator up to 4 days.

5 servings

This yummy salad features salmon, fresh vegetables, and a delicious dressing! I created this recipe myself! This is very easy. Anybody can make it!