Salmon Salad with Cucumber and Rice

A great one for the salmon leftovers aka Mom's lunch the next day

4 cups cooked rice
1 cup salmon
1 cucumber diced
1 cup radishes, thinly sliced
1/4 cup white-wine vinegar
3 tbsp fresh lemon juice
2 tbsp dill
1 tbsp vegetable oil
1 tbsp honey
1 tsp salt
1 tsp freshly ground pepper
2 cups arugula or other lettuce

In large bowl combine rice, salmon, cucumber and radishes.

In a small bowl whisk the vinegar, lemon juice, dill, oil, honey, salt and pepper.

Line a platter with arugula. Mound the salad in the center and drizzle the dressing.

4 servings - 365 calories per serving. You can also serve this salad on the arugula but presented in a hollowed out tomato.