- 4
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Ingredients
- 2 (5-oz.) cans Chicken of the Sea® Skinless & Boneless Pink Salmon
- 16 ounces marinated bean salad
- 14 ounce jar marinated quartered artichoke hearts
- 1 1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon ground cumin
- 10 ounce package ready-to-eat salad green or spinach leaves
Preparation
Step 1
Prepare dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin. In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates. Top each plate of greens with 1 cup salmon mixture.
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