• 1/3 cup lemon juice
• 1/3 cup chopped fresh dill
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• Freshly ground pepper :to taste
• 1/3 cup extra-virgin olive oil
• 1 medium red bell pepper, seeded and diced
• 1 cup seedless cucumber, diced
• 1/2 cup red onion, finely chopped
• 2 (15-ounce) cans lentils, insed, or 3 cups cooked brown or green lentils (see Tip)
• 2 (7-ounce) cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon

Preparation

1. Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil.
2. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

Tips

To Make Ahead: Cover and refrigerate for up to 8 hours.

Per serving:354 calories; 18 g fat (3 g saturated fat, 12 g mono unsaturated fat); 31 mg cholesterol; 25 g carbohydrates; 24 g protein; 9 g fiber; 194 mg sodium; 743 mg potassium

Nutrition Bonus:Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).

Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat

To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Contributed by: EatingWell.com

Salmon and lentils are a familiar combo in French bistro cooking; here, they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not in tiny bits.