Salmon, asparagus and lentil salad
¼ cup(s), French green variety, picked over and rinsed
Frozen green peas
6 spear(s), medium, thin spears, trimmed, cut into 1.5-inch pieces
3 oz, drained and flaked
½ rib(s), medium
2 tsp, chopped fresh
Plain fat free Greek yogurt
1 tsp, wholegrain
Lemon juice canned or bottled
- 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)