Recipe by Sandi
"A deliciously mildly spicy ethnic-inspired salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads."
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seeded, diced cucumber
seeded, chopped tomato
chopped green onions
chopped fresh cilantro
thinly sliced radishes
white wine vinegar
1 1/2 teaspoons
1 1/2 teaspoons
salt and pepper to taste
Wow! I really love the mix of spices and herbs. Very refreshing, tasty and not to mention healthy!
The sprouted lentils took two days to make. Which wouldn't be that big of a deal if the salad was superlative. It's not. I told my husband "this tastes healthy" which isn't a complement.
Cucumbers weren't available, so I substituted asparagus, which was in season. I liked making the sprouts, and I liked the combination of flavors in this salad. Quite tasty!
Healthy and delicious. Don't be tempted to make more of the dressing. The amount is perfect.
I love sprouted-lentil salads, and this is a good one. The curry adds an interesting flavor, but it made the salad a bit gritty. I used fresh oregano and added a grated daikon radish along with the red radishes. I think some minced shallot would be a good addition.
Me and everyone at work loves this.
great recipe! i added 1/2 tsp of smoked paprika. yum.
* Percent Daily Values are based on a 2,000 calorie diet.
Sprouted Lentil Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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