Lemony Lentil Salad with Salmon

• 13 cup lemon juice
• 13 cup dill weed freshly chopped
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1 x black pepper freshly ground to taste
• 13 cup olive oil, extra-virgin
• 1 medium sweet red bell peppers seeded and diced
• 1 cup cucumbers diced seedless
• 1/2 cup red onion finely chopped
• 30 ounces lentils 2 cans, rinsed or 3 cups cooked brown or green lentils
• 14 ounces salmon, canned 2 cans, drained and flaked, or 1 1/2 cups flaked cooked salmon

1. Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
2. Gradually whisk in oil.
3. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

lemon juice, dill weed freshly, mustard, salt, black pepper, olive oil, sweet red bell peppers, cucumbers, red onion, salmon

Taken from recipeland.com/recipe/v/lemony-lentil-salad-salmon-49742 (may not work)