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Salmon Lentil Salad


"A nice, filling salad that can be eaten warm or cold."
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30 m servings 638 cals
Original recipe yields 2 servings

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  1. 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.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 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.
  4. 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.
  5. Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
  6. 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

Per Serving: 638 calories; 37 g fat; 36.2 g carbohydrates; 38.5 g protein; 98 mg cholesterol; 271 mg sodium. Full nutrition

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Read all reviews 2
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I have done it twice,. Its soo good.. I

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 on...