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Lemony Lentil Salad with Salmon
From EatingWell.com
Salmon and lentils are a familiar combo in French bistro cooking. 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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Nutritional Information
(per serving)
| Calories | 354 |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 31mg |
| Sodium | 194mg |
| Total Carbohydrate | 25g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 24g |
| Calcium | 0 |
Serves: 6 Edit
Total Time: 30 min
Ingredients
| U.S. | Metric | Conversion chart |
- .333 cup(s) lemon juice
- .333 cup(s) chopped fresh dill
- 2 teaspoon(s) Dijon mustard
- 1/4 teaspoon(s) salt, or to taste
- Freshly ground pepper, to taste
- .333 cup(s) extra-virgin olive oil
- 1 medium red bell pepper, seeded and diced
- 1 cup(s) diced seedless cucumber
- 1/2 cup(s) finely chopped red onion
- 2 can(s) lentils, rinsed, or 3 cups cooked brown or green lentils
- 2 can(s) salmon, drained and flaked, or 1 1/2 cups flaked cooked
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.
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