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Lemony Lentil Salad with Salmon

Submitted by happyzhangbo

.

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

28 min

Ingredients

⅓

CUP LEMON JUICE

⅓

CUP DILL WEED
freshly chopped *

2

TEASPOONS DIJON MUSTARD

¼

TEASPOON SALT

1

X BLACK PEPPER
freshly ground to taste *

⅓

CUP OLIVE OIL, EXTRA-VIRGIN

1

MEDIUM SWEET RED BELL PEPPERS
seeded and diced

1

CUP CUCUMBERS
diced seedless

½

CUP RED ONION
finely chopped

30

OUNCES LENTILS
2 cans, rinsed or 3 cups cooked brown or green lentils

14

OUNCES CANNED SALMON
2 cans, drained and flaked, or 1 1/2 cups flaked cooked salmon

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 282g (9.9 oz)

Amount per Serving

Calories 638 23% of calories from fat

% Daily Value *

Total Fat 17g 26%

Saturated Fat 2g 12%

Trans Fat 0g

Cholesterol 54mg 18%

Sodium 390mg 16%

Total Carbohydrate 26g 26%

Dietary Fiber 38g 150%

Sugars g

Protein 93g

Vitamin A 15% • Vitamin C 65%

Calcium 26% • Iron 55%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber

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