1 14 3/4-ounce can Alaska salmon, drained and flaked
1 red onion, sliced thin
3 tomatoes, seeded and diced
1 1/2 red pepper, roasted, cored, seeded and chopped
6 cups assorted salad greens
1/2 cup fresh basil, shredded
1 carrot, peeled and shredded
1 celery stalk, chopped
3/4 cup non fat Italian salad dressing
3/4 cup fat free Mozzarella cheese, shredded
4 tablespoons dijon-style mustard
1 teaspoon balsamic vinegar (up to 2 teaspoons)
Salt and pepper, to taste
Servings: 8
1. In a large bowl, combine the onion, tomato, red pepper, salad greens, basil, carrot and celery. Mix well.
2. In a separate bowl, mix the salad dressing, mustard and vinegar. Add the dressing mixture and Alaska salmon to the salad greens and combine thoroughly. Portion evenly onto chilled serving plates, top with cheese and serve.
Makes 6-8 servings.
Notes: Variation: Can be used as a sandwich filling - try it with warm pita bread!
1 red onion, sliced thin
3 tomatoes, seeded and diced
1 1/2 red pepper, roasted, cored, seeded and chopped
6 cups assorted salad greens
1/2 cup fresh basil, shredded
1 carrot, peeled and shredded
1 celery stalk, chopped
3/4 cup non fat Italian salad dressing
3/4 cup fat free Mozzarella cheese, shredded
4 tablespoons dijon-style mustard
1 teaspoon balsamic vinegar (up to 2 teaspoons)
Salt and pepper, to taste
Servings: 8
1. In a large bowl, combine the onion, tomato, red pepper, salad greens, basil, carrot and celery. Mix well.
2. In a separate bowl, mix the salad dressing, mustard and vinegar. Add the dressing mixture and Alaska salmon to the salad greens and combine thoroughly. Portion evenly onto chilled serving plates, top with cheese and serve.
Makes 6-8 servings.
Notes: Variation: Can be used as a sandwich filling - try it with warm pita bread!
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