Ingredients
8
ounces uncooked fettuccine
2
medium carrots
2
medium zucchini
1
can (7 1/2 ounces) boneless skinless red sockeye salmon, drained and flaked
1
container (8 ounces) refrigerated dill dip
3/4
teaspoon lemon pepper
Preparation
Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
Cut carrots and zucchini lengthwise into thin slices, using vegetable peeler.
Toss all ingredients. Serve immediately or refrigerate 1 to 2 hours or until chilled.
