Lentil and salmon salad

Name: Lentil and salmon salad
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 4 servings
Ingredients: 0.5 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened (120g); 2 tbs Horseradish sauce cream variety; 2 400g can Lentils, canned, rinsed, drained; 3 stick(s) Celery thinly sliced; 250 g Cherry tomatoes quartered; 2 cup(s) Fresh flat-leaf parsley coarsely chopped; 1 415g can Canned red salmon in water, drained skin removed, flaked

Points® value

Total Time

10 min

Prep

10 min

Serves

Difficulty

Easy

Ingredients

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Horseradish sauce

2 tbs, cream variety

Lentils, canned, rinsed, drained

2 400g can

Celery

3 stick(s), thinly sliced

Cherry tomatoes

250 g, quartered

Fresh flat-leaf parsley

2 cup(s), coarsely chopped

Canned red salmon in water, drained

1 415g can, skin removed, flaked

Instructions

Combine yoghurt and horseradish in a small bowl. Season dressing with pepper.
Combine lentils, celery, tomatoes and parsley in a large bowl. Add salmon and gently toss. Drizzle with dressing to serve.

Notes

TIPS: You could use a fat-free salad dressing instead of the yoghurt and horseradish mixture. ADD IT: 200g blanched green beans (refreshed under cold water, drained) in Step 2. SWAP IT: Horseradish sauce for Dijon mustard.

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Lentil and salmon salad

Ingredients

Instructions

Notes

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