By Mathew Kadey, MSC, RD

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.

Each serving contains 271 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 133mg sodium, 42g carbohydrate, 10g fiber, 12g protein.