Servings: 6
Start to finish: 10 minutes
2 1/2 cups cooked lentils
2 medium tomatoes, chopped (about 1 1/2 cups)
1 medium cucumber, seeded and chopped (about 1 cup)
1/4 medium red onion, chopped
3 tablespoons capers
8 ounces canned wild salmon, large bones and skin removed
1/4 cup lightly chopped dill leaves
1/3 cup Lemon-Dijon vinaigrette, recipe follows
Salt and pepper
Lemon-Dijon Vinaigrette:
2 teaspoons Dijon mustard
1 teaspoons smoked paprika
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon water
3 tablespoons olive oil
Salt and pepper
Mix (or layer) the lentils, tomatoes, onion, cucumber, capers and salmon in a large salad bowl or on a platter. In a small bowl, whisk together the mustard, smoked paprika, lemon juice, vinegar and water until smooth. Drizzle in the olive oil while whisking to make an emulsion.
Season with salt and pepper. Pour 1/3 cup of the dressing over the salad. Top with the fresh dill leaves. Toss and enjoy. Serve on leafy greens, if desired. Will keep for two days in refrigerator, in covered glass container.
Nutrition information per serving: 211 calories; 64 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 25 mg cholesterol; 364 mg sodium; 20 g carbohydrate; 8 g fiber; 3 g sugar; 18 g protein.
Melissa d’Arabian, Associated Press
