Salmon Salad With Lentils And Rice
|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)|
|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)|
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.