Beet Salad with Arugula
Montgomery, Linda
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Smoked Salmon, Beet and Cucumber Pasta Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Picking Cucumbers
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Zhang Shu Rong
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Smoked Salmon, Beet and
Cucumber Pasta Salad
Bon Appetit Archives

2 1/2 cups fusilli
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons minced fresh dill
2 1/2 teaspoons lemon juice
1 1/2 teaspoons Dijon mustard
2 celery stalks, diced
1/3 pound thinly sliced smoked salmon
1/2 hothouse cucumber, quartered
lengthwise, and sliced
1/2 cup diced drained pickled beet slices
[We add thinly sliced scallions.]

Add pasta to a large pot of rapidly boiling salted water, stirring to
prevent sticking. Cook until just tender. Drain and rinse under cold
water. Drain well.  Shake off any excess water. Transfer pasta to a
large bowl.
Combine sour cream, mayonnaise, dill, lemon juice, mustard, salt
and pepper. Stir into pasta with celery, smoked salmon, cucumber,
and sliced scallions, if using.  Just before serving, top with beets.
Serves 4.
 

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