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Rigatoni salmon Salad

3 cups rigatoni
3 1/2 Tbsp. olive oil
3 1/2 Tbsp. lemon juice
2 tsp. honey
1/2 tsp. tarragon or basil
1/4 tsp. salt
2 cups fresh spinach (tear into bite size pieces)
2 cups iceberg lettuce (tear into bite size pieces)
1 small cucumber, peel, seeded and cut into slices
1 (7 3/4 oz.) can Salmon, drained, broken into chunks
1/2 cup feta cheese (crumbled)

Cook rigatoni until tender, but still firm to the bite. Rinse with cold water and drain well.

Combine oil, lemon juice, honey, herb and salt. Pour over rigatoni; cover and chill for 2 hours.

To serve toss together the rigatoni and dressing, spinach, lettuce, cucumber, Salmon and cheese.

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