Radish Sprouts Salad Recipes

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RADISH-SPROUTS SALAD



Radish-Sprouts Salad image

The Radish-Sprouts Salad recipe out of our category salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Lunch, Dinner, Appetizer

Time 25m

Yield 2

Number Of Ingredients 12

1 bunch Radish
1 small Frisée
0.5 Cucumber
1 Red onion
2 Tbsps Sprout (such as radish sprouts)
2 small Pickled cucumbers
4 ozs Harzer Cheese
3 Tbsps white balsamic vinegar
2 Tbsps Vegetable broth
salt
peppers
2 Tbsps olive oil

Steps:

  • Trim radishes, rinse, pat dry and cut into thin slices.
  • Trim frisee, rinse, spin dry and divide into bite-sized pieces.
  • Peel the cucumber and cut into thin slices. Peel, halve and slice onion into thin rings.
  • Place sprouts in a sieve, rinse and drain well.
  • Drain pickled cucumbers and finely chop. Coarsley chop the cheese.
  • Mix vinegar and vegetable broth in a salad bowl. Season with salt and pepper and whisk in olive oil.
  • Stir in radishes, onion, fresh cucumber, pickled cucumber, cheese and sprouts. Marinate about 10 minutes. Season to taste with salt and pepper. Fold in frisee and serve.

Nutrition Facts : Calories 187 kcal, Fat 11 g, SaturatedFat 1.7 g, Protein 17 g, Carbohydrate 4 g, Sugar 0 g, Cholesterol 2 mg

RADISH SPROUT AND LENTIL SALAD



Radish Sprout and Lentil Salad image

Make and share this Radish Sprout and Lentil Salad recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup dried lentils
3 cups water
1 shallot
1 clove garlic
1 bay leaf
1 cup radish sprouts
1/2 chopped watercress
1/4 cup freshly squeezed orange juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt

Steps:

  • 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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