Price Chopper Recipes

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Lemony Lentil Salad with Salmon

EatingWell

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.

Yield: 6 servings, 1 cup each

Preparation Time: 30 minutes

Ingredients

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 cans (15 oz ea) lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
2 cans (7 oz) salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon

Nutrition Facts

Yield: 6 servings, 1 cup each

Approximate Nutrient Content per serving:

Calories: 355
Calories From Fat: 162
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 31mg
Sodium: 194mg
Total Carbohydrates: 25g
Dietary Fiber: 9g
Protein: 24g

Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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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Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/30331/

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