This is a wonderful way to step up your intake of veggies, as well as increasing your intake of heart-healthy omega-3 fatty acids. Make this lower fat basic vinaigrette dressing, or use your own favorite low fat or fat-free dressing.

* 1 medium head of red lettuce
* 2 hard cooked eggs, yolks removed
* 2 medium, vine-ripe tomatoes cut into wedges
* 1 cup cooked asparagus tips
* 1 small red onion, thinly sliced
* 1 small yellow pepper, cut into strips
* 1 7.5 ounce can of pink salmon

For the Vinaigrette Dressing:
* 1 tbsp extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 2 tbsp water
* 11/2 tsp Dijon mustard
* 1 garlic clove, crushed

Preparation:
Rinse and dry lettuce leaves. Tear into pieces and divide among four bowls or plates.

Combine chopped cooked egg whites, tomato, asparagus, onion and pepper. Arrange on top of lettuce.

Drain salmon and flake on top of vegetables.

In a small bowl, whisk vinaigrette ingredients together until emulsified. Drizzle a little over each plate or bowl.

Serves 4.