Heat 1 teaspoon oil in large skillet. Add pine nuts and toast over medium heat for 1 to 2 minutes or until light golden brown, stirring frequently. Remove nuts from skillet, but keep the oil. Place pine nuts in large salad bowl. Add the remaining 1 teaspoon oil to skillet. Add garlic, sugar snap peas, salt, pepper and crushed red pepper flakes. Cook over medium heat for 5 minutes, stirring frequently, or until snap peas are crisp tender. Discard garlic. Add snap peas to salad bowl and cool to room temperature. Add noodles and bell pepper to bowl. Toss to mix. Add spinach and salmon. Pour on dressing and toss gently but well. Garnish with lemon wedges.  [Note: Steam spinach just until leaves are limp. For a quick technique, place the spinach in a large fine-mesh strainer. For 30 seconds to one minute, hold the spinach over the pot of boiling water you'll use to cook NO YOLKS.]Dill and Chive Dressing:Combine lemon juice, oil, broth, salt and pepper in a small bowl. Mix well. Stir in chives and dill weed.

Servings: 4

Serving Size: 2 cups

• 2 teaspoons olive oil, divided
• 2 tablespoons pine nuts
• 1 garlic clove, smashed
• 2 cups sugar snap peas
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 3 cups NO YOLKS noodles (preferably Extra Broad), cooked according to package directions, rinsed under cold water, well drained
• 1 medium red bell pepper, cored, seeded and finely diced
• 2 cups baby spinach leaves, lightly steamed (see note)
• 12 ounces grilled salmon fillet (1 large piece), skin removed, cut into bite-size chunks
• Thin lemon wedges
• Dill and Chive Dressing:
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chicken or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon minced fresh chives
• 1 teaspoon minced fresh dill weed