This main-dish salad is attractive, tastes good, and takes only minutes to prepare. It’s a winner from every perspective.

6 cups packed torn romaine (about 3/4 large head or 10-ounce package) or mixed salad greens
15- to 16-ounce can reduced-sodium Great Northern or cannellini beans, rinsed and drained
1/3 cup fat-free or light Italian or Caesar salad dressing
7.5-ounce can sockeye or pink salmon, drained, bones discarded if desired and skin discarded
4 Italian plum tomatoes, quartered
1/4 cup garlic- or herb-seasoned croutons
Pepper to taste

In a large bowl, toss the romaine, beans, and dressing.

Break the salmon into chunks. Add to the romaine mixture. Toss lightly.

Arrange the salad on plates. Place the tomatoes around the salad. Top with croutons. Sprinkle with pepper.

Cook’s Tip: Sockeye salmon is more flavorful and contains more omega-3 fatty acids than pink salmon. It does, however, cost more.