EatingWell for a Healthy Heart Cookbook (2008),
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.
6 servings, 1 cup each
Active Time: 30 minutes |
Total Time: 30 minutes
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
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, or 3 cups cooked brown or 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 :
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
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.