Prep 15 mins
Cook 0 mins
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.
- 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
- Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
- Gradually whisk in oil.
- Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
- 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.
- Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
- MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
- 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.
This is a very tasty and pretty salad, full of flavors and textures. If you are like me, you may want extra dressing because you go overboard with the ingredients. Made for large-sized portions.