A nice, filling salad that can be eaten warm or cold.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.

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  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.

  • Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.

  • Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.

  • Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

Nutrition Facts

637.6 calories; protein 38.5g 77% DV; carbohydrates 36.2g 12% DV; fat 37g 57% DV; cholesterol 97.8mg 33% DV; sodium 271.5mg 11% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/13/2013
I made a few minor changes so I am rating it as I prepared it not as written. Changes: I used a 7.5 oz can of salmon instead of a 5 oz fillet. I doubled all the other ingredients except the onion and garlic because I was worried too much of the raw veggies would overpower the other flavors. I cooked the lentils in half chicken broth and half water for more flavor. I used regular bacon and white onion. Specifics: Since it doesn't specify which kind of lentils or mustard as an FYI I used red lentils and dijon mustard. It was really good. I'll probably start making this regularly. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/13/2013
I made a few minor changes so I am rating it as I prepared it not as written. Changes: I used a 7.5 oz can of salmon instead of a 5 oz fillet. I doubled all the other ingredients except the onion and garlic because I was worried too much of the raw veggies would overpower the other flavors. I cooked the lentils in half chicken broth and half water for more flavor. I used regular bacon and white onion. Specifics: Since it doesn't specify which kind of lentils or mustard as an FYI I used red lentils and dijon mustard. It was really good. I'll probably start making this regularly. Read More
(2)
Rating: 4 stars
09/23/2013
I have done it twice. Its soo good.. I Read More
(1)