Radish Sprout And Lentil Salad Food

SPROUTED LENTIL SALAD

Sprouted Lentil Salad image

A deliciously mildly spicy ethnic-inspired salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads.

Provided by Sandi

Categories Salad Beans Lentil Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups lentil sprouts
½ cup seeded, diced cucumber
½ cup seeded, chopped tomato
⅓ cup chopped green onions
2 tablespoons chopped fresh cilantro
½ cup thinly sliced radishes
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
1 ½ teaspoons curry powder
½ teaspoon dry mustard
1 pinch salt and pepper to taste

Steps:

In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.

Nutrition Facts : Calories 46 calories, Carbohydrate 6.5 g, Fat 2 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 7.3 mg, Sugar 0.8 g

RADISH, LENTIL & MINT SALAD

Radish, lentil & mint salad image

A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe

Provided by Miriam Nice

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 45m

Number Of Ingredients 9

Ingredients

50g walnut pieces
3 tbsp olive oil
1 red onion , sliced
1 tsp black treacle
2 tbsp sherry vinegar
small pack mint , leaves picked and half chopped
400g can green lentils , drained and rinsed
½ cucumber , chopped
300g radishes , some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes - see tip)

Steps:

Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.

Nutrition Facts : Calories 244 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

SPROUT SALAD RECIPE

Sprout Salad Recipe image

Sprout Salad is a healthy Indian salad where crunchy sprouts are mixed with other fresh ingredients and spiced up with lemon juice and chaat masala. Here is how to make it.

Provided by Neha Mathur

Categories Salad

Time 10m

Number Of Ingredients 11

Ingredients

1 cup Moong Sprouts
1/4 cup Onion (chopped)
1/4 cup Tomato (chopped)
1 tsp Green Chilli (chopped)
1/4 cup Cucumber (chopped)
1/2 tsp Black Salt
1/2 tsp Roasted Cumin Powder
1/2 tsp Chaat Masala
1 tbsp Lemon Juice
Salt (to taste)
1/4 cup Pomegranate Seeds

Steps:

Add all the ingredients in bowl and mix well.
Refrigerate the salad for 30 minutes.
Serve immediately.

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

INDIAN SPROUTED LENTIL SALAD

Indian Sprouted Lentil Salad image

Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!

Provided by Sandi From CA

Categories Lentil

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups sprouted lentils
1/2 cup seeded and chopped cucumber
1/2 cup diced seeded tomatoes
1/3 cup thinly sliced green onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 1/2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup small quartered red radish (optional)
salt and pepper

Steps:

Carefully rinse the sprouted lentils in a colander.
Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
In a small bowl, whisk together the remaining ingredients.
Drizzle the dressing over the vegetable mixture and toss gently again.
Allow the flavors to blend for 20 to 30 minutes before serving.

Nutrition Facts : Calories 88.3, Fat 2.6, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 12.3, Fiber 4.6, Sugar 1.7, Protein 5

RADISH SALAD

Radish Salad image

Provided by Sunny Anderson

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons apple cider
2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper
12 ounces radishes, trimmed and each cut into wedges
1/4 cup fresh cilantro leaves
1/4 cup finely chopped red onion

Steps:

In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.