Salmon Salad with Miso Dressing
- 6 cups torn salad greens
- 1 cup assorted vegetables (such as chopped cucumber, shredded carrots, bean sprouts)
- 1 7-ounce pouch water-pack salmon or leftover cooked salmon fillet
- 6 tablespoons Miso Dressing
- Toasted sesame seeds (optional)
Arrange salad greens and vegetables on 2 large plates. Flake salmon over the top. Drizzle 3 tablespoons of dressing over each salad. Sprinkle with sesame seeds, if desired. Serves 2.