1 (7.5 ounce) can pink salmon
2 tablespoons hummus 1/2 cup Greek yogurt 1 tablespoon Dijon mustard 1 tablespoon dill relish 1 teaspoon red wine vinegar 2 stalks celery, chopped 1/4 cup dried cranberries 1/4 cup walnuts, toasted 2 cups lettuce, washed and dried Salt and pepper to taste 1 tablespoon extra virgin olive oil Open salmon can and drain well; set aside. Combine yogurt, hummus, mustard, relish, vinegar, celery, cranberries and walnuts in a medium sized bowl. Add drained tuna and mix until combined. Place salad over lettuce, and drizzle with olive oil.Get 4 Weeks of Farm and Dairy Home Delivered