1 can (15 1/2 oz.) salmon
8 oz. corkscrew pasta, cooked and cooled
4 c. torn fresh spinach leaves
2 med. tomatoes, cut in wedges
1/4 c. chopped green onion
2 tbsp. chopped parsley
Salt and pepper to taste

HERB DRESSING:

1/4 c. grated Parmesan cheese
1/4 c. olive oil
1/4 c. tarragon wine vinegar
3/4 tsp. garlic salt
3/4 tsp. crushed oregano

Drain salmon and reserve 1 tablespoon liquid for dressing. Combine salmon, flaking as you toss, with spinach, onion, parsley and cooled paste. Combine all ingredients for herb dressing, including reserved salmon liquid, and beat with wire whisk to mix. Pour over salad ingredients and toss to coat. Serve and sprinkle with additional Parmesan if desired.