2 pounds salmon fillets
1 (6 ounce) can Japanese sweet pickle spears, crushed
1 (4 ounce) can tuna, drained
1 (2 ounce) package ranch dressing mix
1 cup chopped celery
1 cup frozen corn kernels
1 cup mayonnaise
1 pickle, diced
1/2 cup unsalted butter, melted
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
salt and pepper to taste
In a medium-size bowl, combine the salmon, pickle spears, tuna, ranch dressing mix, celery, corn, mayonnaise, pickle and butter. Mix together well, then set aside.
In a medium bowl, whisk together the mustard and salt and pepper until well blended. Whisk in the melted butter to thin and pour into the cabbage and lettuce greens. Spoon the salad into the bowl, toss to coat. Sprinkle with the Dijon mustard.