Asian Salmon Salad

¼ cup Heinz Tomato Ketchup

3 tablespoons teriyaki sauce

2 tablespoons lime juice

2 tablespoons sesame oil

2 tablespoons brown sugar

8 cups lightly packed mesclun salad greens

2 (7.5 ounce) cans canned salmon, skin and bones removed

1 cup thinly sliced carrot

1 cup thinly sliced cucumber

¼ cup sliced radish

¼ cup lightly packed cilantro leaves

1 teaspoon toasted sesame seeds

Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.

Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.