Scoopy Salmon Salad

• 2 tablespoons Dijonnaise mustard
• 1 tablespoon fat free cream cheese, room temperature
• 2 teaspoons lemon juice
• 6 ounces canned or pouched boneless skinless pink salmon, drained and flaked
• 12 cup quartered cherries or 12 cup grape tomatoes
• 12 cup chopped cucumber
• 14 cup chopped red onion
• 12 tablespoon capers, drained
• salt and black pepper

1. Combine Dijonnaise, cream cheese, and lemon juice in a bowl.
2. Thoroughly mix until smooth.
3. Add salmon and stir well.
4. Add remaining ingredients and toss lightly to mix.
5. If you like, season to taste with salt and black pepper.
6. Dig in!
7. MAKES 2 SERVINGS.

dijonnaise mustard, cream cheese, lemon juice, salmon, quartered cherries, cucumber, red onion, capers, salt

Taken from www.food.com/recipe/scoopy-salmon-salad-473555 (may not work)