Radish Sprouts Salad Recipes

RADISH-SPROUTS SALAD

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.

QUINOA AND SPROUTS SALAD

Steps:

• Cook 1 cup quinoa as the label directs; fluff with a fork and let cool. Whisk 2 tablespoons whole-grain mustard, 1/4 cup lemon juice and a big pinch each of salt and pepper in a large bowl; whisk in 1/4 cup olive oil. Add the cooled quinoa, 4 ounces radish sprouts, 2 ounces trimmed broccoli sprouts, 3/4 cup chopped radishes, 1/2 cup sliced celery, 1/4 cup salted sunflower seeds and 2 tablespoons each chopped parsley and chives; toss. Season with salt and pepper.

RADISH SPROUT AND LENTIL SALAD

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.