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Daikon Lentil Salad
Lentils and daikon provide a powerful one-two fiber punch. Consider serving this salad on a bed of baby spinach or with a garnish of pea shoots. It also makes for a nutritious lunch at the office or a Thanksgiving side dish.
1½ cups dried green lentils
1 pound daikon radish (about 1 medium size), peeled and thinly sliced
1 large carrot, peeled and shredded
3 green onions, white and green parts, rinsed and thinly sliced
⅓ cup fresh mint, sliced
2 (10-ounce) cans mandarin orange segments, drained
4 ounces feta cheese or dairy-free alternative, chopped, optional
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
-Juice of ½ lemon
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1. In a medium-size saucepan, add lentils and 4 cups water. Bring to a boil, reduce heat and simmer until lentils are tender, about 25 minutes. Drain and let cool.
2. In a large bowl, toss together cooked lentils, daikon, carrot, green onion, mint, mandarin segments and feta, if desired.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, lemon juice, salt, pepper and cayenne. Pour over lentil salad and toss to coat.