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Lemony Lentil Salad With Salmon

Lemony Lentil Salad With Salmon created by threeovens

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.

Ready In:
15mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@kitty.rock
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@kitty.rock
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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."
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  1. threeovens
    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.
    Reply
  2. threeovens
    Lemony Lentil Salad With Salmon Created by threeovens
    Reply
  3. kitty.rock
    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.
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