Salmon Salad With Lentils And Rice Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs), dried | |
| Cooked brown rice | 1 1/2 Cup (16 tbs) | |
| Scallions | 1/2 Cup (16 tbs), finley chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons red wine vinegar, preferably balsamic | ||
| Capers | 1 Tablespoon, drained, rinsed | |
| 2 teaspoons olive oil, preferably extra-virgin | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Dried thyme | 1/8 Teaspoon | |
| 3 cups arugula or watercress leaves | ||
| One 7-ounce can water-packed salmon, drained | ||
| Radishes | 1/4 Cup (16 tbs), thinly sliced | |
Directions
1. Place the lentils and rice in a medium-size bowl. Add the scallions, parsley, vinegar, capers, oil, salt, pepper and thyme, and stir to mix well.
2. Place the greens on a platter and top with the lentil-rice mixture.
3. In a small bowl combine the salmon and radishes, breaking up the salmon with a fork. Scatter the salmon and radishes over the lentils and rice.
2. Place the greens on a platter and top with the lentil-rice mixture.
3. In a small bowl combine the salmon and radishes, breaking up the salmon with a fork. Scatter the salmon and radishes over the lentils and rice.
Chef
