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This Salad Recipe Uses Lentils and Canned Salmon for a Tasty Weeknight Meal
Ingredients
  • subheading: FOR THE LENTILS:
  • 1 cup (7 ounces) brown lentils
  • ½ cup chopped red onion
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • subheading: FOR THE DRESSING:
  • 2 cloves garlic, grated or minced (about 2 teaspoons)
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • ¾ teaspoon dried thyme
  • ¼ teaspoon sweet paprika
  • ½ teaspoon ground pepper, plus more to taste
  • subheading: FOR THE SALAD:
  • 15 ounces canned salmon, drained, or 15-ounce cooked salmon fillet
  • ¼ cup thinly sliced red onion
  • 1 cup medium dice carrot (about 1 large carrot)
  • 4 lemon wedges, for serving (optional)
  • Step 1
Steps
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