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Salmon Garden Salad

1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans, drained and flaked
1 red onion, sliced thin
3 tomatoes, seeded and diced
2 small red bell peppers, 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 Italian salad dressing
3/4 cup mozzarella cheese, shredded
4 tablespoons Dijon-style mustard
1 to 2 teaspoons balsamic vinegar
Salt and freshly ground pepper, to taste

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 salmon to the salad greens; season with salt and pepper and combine thoroughly. Portion evenly onto chilled serving plates, top with mozzarella cheese and serve.

Makes 6-8 servings.