Salmon, Asparagus and Lentil Salad
- Total Time
dry lentils¼ cup(s), French green variety, picked over and rinsed
frozen green peas¼ cup(s)
uncooked asparagus6 spear(s), medium, thin spears, trimmed, cut into 1.5-inch pieces
canned salmon3 oz, drained and flaked
uncooked celery½ rib(s), medium
dill2 tsp, chopped fresh
plain fat free Greek yogurt2 Tbsp
mustard1 tsp, wholegrain
lemon juice canned or bottled1 tsp
table salt⅛ tsp
black pepper1 pinch
- Place lentils in medium saucepan. Add enough water to cover by 4 inches and bring to boil over high heat. Reduce heat, cover, and simmer until lentils are tender and still hold their shape, about 20 minutes; add peas and asparagus during last 3 minutes of cooking time. Drain.
- Transfer lentil mixture to medium bowl and let cool to room temperature. Stir in salmon, celery, and dill.
- Whisk together yogurt, mustard, lemon juice, salt, and pepper in small bowl. Spoon lentil mixture onto plate and drizzle with yogurt mixture.
- Per serving (2 cups)