From: EatingWell's "32 No-Cook Recipes to Beat the Heat," via "EatingWell, Summer 2004," "EatingWell for a Healthy Heart Cookbook (2008)," "The EatingWell Healthy in a Hurry Cookbook (2006)" (8/6/2013)
Note from EatingWell: Salmon & lentils are a familiar combo in French bistro cooking; here they combine in a quick & 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
1. Whisk together the lemon juice, mustard, salt & pepper in a large bowl. Gradually whisk in the oil.
2. Add the bell pepper, cucumber, onion, lentils (see TIP below) & cooked salmon. Toss to coat.
TIPS & NOTES:
MAKE AHEAD: Cover & refrigerate this recipe for up to 8 hours.
TIP: To cook lentils: Place the lentils in a saucepan, cover with water & bring to a boil. Reduce the heat to a simmer & cook until just tender; about 20 minutes for green lentils & 30 minutes for brown lentils. Drain the lentils & rinse under cold water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 54.2mg||17 %|
|Sodium 293.6mg||10 %|
|Potassium 1661.8mg||44 %|
|Total Carbohydrate 89g||26 %|
|Dietary Fiber 44.1g||176 %|
|Sugars, other 44.9g|
|Protein 52.4g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 658
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