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Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 cupsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 cups
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cuplemon juice⅓cupchopped fresh dill2teaspoonsDijon mustard¼teaspoonsaltFreshly ground pepper to taste⅓cupextra-virgin olive oil1medium red bell pepper, seeded and diced1cupdiced seedless cucumber½cupfinely chopped red onion2 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
Cook Mode(Keep screen awake)
Ingredients
⅓cuplemon juice
⅓cupchopped fresh dill
2teaspoonsDijon mustard
¼teaspoonsalt
Freshly ground pepper to taste
⅓cupextra-virgin olive oil
1medium red bell pepper, seeded and diced
1cupdiced seedless cucumber
½cupfinely 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
DirectionsWhisk 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.TipsMake 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.Originally appeared: EatingWell Magazine, Summer 2004
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.TipsMake 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.
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
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.
Originally appeared: EatingWell Magazine, Summer 2004
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Nutrition Facts(per serving)355Calories18gFat24gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
