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Salmon Salad With Lentils And Rice

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Ingredients
  Cooked lentils 1 1⁄2 Cup (24 tbs) (1/2 Cup Dried)
  Cooked brown rice 1 1⁄2 Cup (24 tbs) (1/2 Cup Raw)
  Chopped scallions 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Red wine vinegar 2 Tablespoon (Preferably Balsamic)
  Capers 1 Tablespoon, drained, rinsed
  Olive oil 2 Teaspoon (Preferably Extra-Virgin)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Arugula/Watercress leaves 3 Cup (48 tbs)
  Canned water packed salmon 7 Ounce, drained (1 Can)
  Sliced radishes 1⁄4 Cup (4 tbs)
Directions

1. Place the lentils and rice in a medium-size bowl. Add the scallions, parsley, vinegar, capers, oil, salt, pepper and thyme, and stir to mix well.
2. Place the greens on a platter and top with the lentil-rice mixture.
3. In a small bowl combine the salmon and radishes, breaking up the salmon with a fork. Scatter the salmon and radishes over the lentils and rice.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Dish: 
Salad
Ingredient: 
Salmon
Interest: 
Healthy

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