Radish Sprout and Lentil Salad
A different kind of salad with some crunch.
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INGREDIENTS
Nutrition- 1cup dried lentils
- 3cups water
- 1
- 1clove garlic
- 1
- 1cup radish sprouts
- 1⁄2chopped watercress
- 1⁄4cup freshly squeezed orange juice
- 1teaspoon Dijon mustard
- 1tablespoon white wine vinegar
- 1⁄8teaspoon freshly ground black pepper
- 1⁄4teaspoon salt
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DIRECTIONS
- Rinse, drain and set aside the lentils.
- Put the water and shallot in a saucepan over medium heat and bring to a boil.
- Add garlic, bay leaf, and lentils.
- Reduce heat and simmer for 15 minutes, uncovered.
- Do not overcook, the lentils should have a crunch.
- Drain the lentils, discarding the shallot, garlic and the bay leaf.
- For the dressing, combine the ingredients in a small bowl and whisk to blend.
- Mix the lentils, sprouts and the watercress in a salad bowl.
- Add the dressing and toss to combine.
- Cover and refrigerate the salad for 2 to 3 hours before serving.
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