Name: Scoopy Salmon Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 servings
Ingredients: 2 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise); 1 tablespoon fat-free cream cheese, room temperature; 2 teaspoons lemon juice; Dash salt and freshly ground black pepper; 6 ounces canned or poached boneless skinless pink salmon, drained and flaked if needed; 1/2 cup quartered cherry or grape tomatoes; 1/2 cup chopped cucumber; 1/4 cup chopped red onion; 1/2 tablespoon capers, drained

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Recipe courtesy of Food Network Specials

Show: Food Network Specials

Episode: Cooking Channel: Hungry Girl (Lean & Green)

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Total:: 10 min
Active:: 10 min

Yield:: 2 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

2 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
1 tablespoon fat-free cream cheese, room temperature
2 teaspoons lemon juice
Dash salt and freshly ground black pepper
6 ounces canned or poached boneless skinless pink salmon, drained and flaked if needed
1/2 cup quartered cherry or grape tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/2 tablespoon capers, drained

Directions

Combine mustard, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth.

Add salmon and stir well. Add tomatoes, cucumber, red onion, and capers and toss lightly to mix.

Season with additional salt and black pepper, if desired. Dig in!

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