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3 c. 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 c. fresh spinach (tear into bite size pieces)
2 c. iceberg lettuce (tear into bite size pieces)
1 sm. cucumber, peel, seeded and cut into slices
1 (7 3/4 oz.) can salmon, drained, broken into chunks
1/2 c. 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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