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Lemony Lentil Salad
I made this for lunch today with a few tweaks. It is really good! If you are near a Trader Joe's the steamed lentils are the way to go. I also used two packets of salmon vs. the cans. I only used 2.5c of lentils and 12 oz of salmon. This made my calories a bit less.
http://www.eatingwell.com/recipes/lemony_lentil_salad_with_salmon.html
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
PREPARATION
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.
TIPS & NOTES
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.
NUTRITION
Per serving: 354 calories; 18 g fat ( 3 g sat , 12 g mono ); 31 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 24 g protein; 9 g fiber; 194 mg sodium; 743 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat
http://www.eatingwell.com/recipes/lemony_lentil_salad_with_salmon.html
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
PREPARATION
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.
TIPS & NOTES
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.
NUTRITION
Per serving: 354 calories; 18 g fat ( 3 g sat , 12 g mono ); 31 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 24 g protein; 9 g fiber; 194 mg sodium; 743 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat
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Replies
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Thanks for this great, easy, recipe. I made it today and substituted the salmon for 1/2 cup of chia seeds and it was delicious and very nutritious!0
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Bumping this for later. Looks delicious! Thanks for sharing as I'm always looking for ways to use both lentils and salmon. : )0
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Thanks for the recipe. AND thank you for the substitution. I am not a big fan of salmon but everything else about this recipe sounded really good. I will try it with the chia seeds.0
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Sounds great! Thanks for posting.0
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sounds good. though i think i might have to try tuna instead since i don't like the taste of salmon0
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bump. Love lentils!0
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sounds good. though i think i might have to try tuna instead since i don't like the taste of salmon
Have you ever had canned salmon? I generally don't like "fresh" but this doesn't taste that different from tuna. That being said, I'm sure tuna would taste great, too. Or chia seeds, for that matter. I was going to buy some yesterday at the store and I found where they belong but they were all out.0
This discussion has been closed.
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