Salmon With Cucumber, Dill and Rice

Untried. A nice cool salad for hot summer days. Time does not include cooking and cooling rice.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  cup long grain rice, cooked and cooled
• 213  g  canned pink salmon, drained
• 1⁄2 cup cucumber, diced- not pared
• 1⁄2 cup radish, thinly sliced
• 2  tablespoons white wine vinegar
• 1 1⁄2 tablespoons fresh lemon juice
• 1  tablespoon fresh dill, chopped
• 2  teaspoons canola oil
• 1 1⁄2 teaspoons honey
• 1⁄2 teaspoon fresh ground black pepper
• 1  cup arugula leaf, washed

Directions

1. SALAD: In bowl toss rice, salmon, cucumber and radishes together gently.
2. DRESSING: In another bowl whisk vinegar, lemon juice, dill, oil, honey, salt and pepper together.
3. Line bottom of serving platter with arugula leaves; mound salad in center and drizzle dressing over the top.