Radish Sprout And Lentil Salad Recipe
Ingredients
| Dried lentil | 1 Cup (16 tbs) | |
| Water | 3 Cup (48 tbs) | |
| Shallot | 1 | |
| Garlic | 1 Clove (5 gm) | |
| Bay leaf | 1 | |
| Radish sprouts | 1 Cup (16 tbs) | |
| Chopped watercress | 1⁄2 Cup (8 tbs) | |
| Freshly squeezed orange juice | 1⁄4 Cup (4 tbs) | |
| Dijon mustard | 1 Teaspoon | |
| White wine vinegar | 1 Tablespoon | |
| Freshly ground black pepper | 1⁄8 Teaspoon | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 130 Calories from Fat 8
% Daily Value*
Total Fat 0.91 g1.4%
Saturated Fat 0.12 g0.58%
Trans Fat 0 g
Cholesterol 0.39 mg0.13%
Sodium 90.2 mg3.8%
Total Carbohydrates 22 g7.4%
Dietary Fiber 9.9 g39.5%
Sugars 1.8 g
Protein 9 g17.5%
Vitamin A 3.4% Vitamin C 8.1%
Calcium 2.7% Iron 14.5%
*Based on a 2000 Calorie diet
Directions
Put the water and shallot in a saucepan over medium heat and bring to a boil.
Add the garlic, bay leaf, and lentils.
Reduce the heat and simmer for 15 minutes, uncovered.
Do not overcook; the lentils should have a crunch.
Drain the lentils, discarding the shallot, garlic, and bay leaf.
For the dressing, combine the ingredients in a small bowl and whisk to blend.
Mix the lentils, sprouts, and watercress in a salad bowl.
Add the dressing and toss to combine.
Cover and refrigerate the salad for 2 to 3 hours before serving.
Chef
