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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

Description

Cooking Channel Serves Up This Scoopy Salmon Salad Recipe Recipe From Lisa Lillien Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel