Spring Glow Salad with Chive Vinaigrette
Gluten free & vegetarian
Servings 4
Ingredients
- 1 lb medium-sized radishes trimmed and halfed
- 2 tsp + 3 Tbsp extra-virgin olive oil divided
- 1/2 tsp salt divided
- 3/4 cup French (Puy) green lentils
- 3 Tbsp red wine vinegar or balsamic vinegar
- 3 Tbsp chopped fresh chives
- 1 tsp Dijon mustard
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- 4 cups spring lettuce or spinach
- 4 cups arugula
- 1 large avocado sliced
- 1/4 cup sliced almonds
- 1/2 cup crumbled feta
Instructions
- Preheat oven to 400 F. Line baking sheet with parchment paper or silicone mat.
- In small bowl, toss radishes with 2 tsp oil and 1/4 tsp salt. Spread out on baking sheet, place in oven, and bake for 30 minutes, or until radishes are wrinkled and tender, stirring once halfway through baking.
- Meanwhile, in medium-sized pot, place lentils and add enough water to cover by 2 inches. Bring to a boil; reduce heat to medium-low, and simmer, covered, until lentils are tender, about 25 minutes. Drain well.
- In small bowl, whisk together 3 Tbsp oil, vinegar, chives, mustard, red pepper flakes, black pepper, and 1/4 tsp salt.
- To serve, divide lettuce, arugula, lentils, radishes, avocado, almonds, and feta among serving plates. Drizzle on chive dressing.
Notes
Nutrition bonus
Arugula is chockablock with nitrite, a compound that can help lower blood pressure numbers into the healthy range.
Fresh obsessed
One of the keys to making a great salad is ensuring that your leafy greens are fresh and crisp. Nobody says yum to limp lettuce. The most effective way to keep greens at their best is to line a storage container with a few paper towels and then scatter your greens on top. Seal shut with a lid and refrigerate. Be sure there is some room in the container for the air to circulate, and the paper towels will absorb any excess moisture.