Salmon Rice Salad with Lemon Pepper Dressing
|Chicken broth||1 Cup (16 tbs) (Preferably Reduced-Sodium)|
|Rice||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Yellow bell pepper||1 Large, cut into bite-size pieces (Or Green)|
|Cherry tomatoes||1 Pint, halved|
|Scallions||4 , coarsely chopped|
|Chopped fresh dill/2 teaspoons dried dill||1⁄4 Cup (4 tbs)|
|Canned salmon||6 1⁄2 Ounce, drained (1 Can)|
|Boston lettuce head/Iceberg lettuce head||1 Small, separated into leaves|
1. In a medium saucepan, bring the chicken broth and 1 cup of water to a boil. Add the rice and garlic, reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes. When the rice is done, remove it from the heat and turn it into a large bowl to cool slightly; fluff the rice with a fork or spoon to separate the grains and speed the cooling.
2. Meanwhile, in a small bowl, combine the lemon juice, olive oil, mustard, black pepper, and salt.
3. When the rice has cooled slightly, add the lemon-pepper dressing, the bell pepper, tomatoes, scallions, and dill. Flake the salmon into the bowl and toss lightly to combine.
4. Serve the salad mounded in lettuce leaves.