Lemony Lentil Salad With Salmon |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), and The EatingWell Healthy in a Hurry Cookbook (2006). Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits. Ingredients:
1/3 cup lemon juice |
1/3 cup chopped fresh dill |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
fresh ground pepper |
1/3 cup extra-virgin olive oil |
1 medium red bell pepper, seeded and diced |
1 cup diced seedless cucumber |
1/2 cup finely chopped red onion |
2 (15 ounce) cans lentils, rinsed (see tip) or 3 cups cooked brown lentils (see tip) or 3 cups green lentils (see tip) |
2 (7 ounce) cans salmon, drained and flaked or 1 1/2 cups flaked cooked salmon |
Directions:
1. Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
2. Gradually whisk in oil.
3. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
4. Per serving (1cup): 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium. 1 Carbohydrate Serving.
5. Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
6. MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
7. TIP: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
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