Lemony Lentil Salad With Salmon

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 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

Recipe

• 1 whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
• 2 gradually whisk in oil.
• 3 add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
• 4 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.
• 5 exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
• 6 make ahead tip: cover and refrigerate for up to 8 hours.
• 7 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.