Salmon Salad with Vegetables
Wonderful served with your favorite grilled entree.

Servings: 8

1 - 14.75 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

In a large bowl, combine the onion, tomato, red pepper, salad greens, basil, carrot and celery. Mix well.

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.

Per Serving: 142 Calories; 4g Fat (23.6% calories from fat); 1g Saturated Fat; 16g Protein; 12g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 805mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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