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Radish and Lentil Salad With Buttermilk Dressing One Star

Radish and Lentil Salad With Buttermilk Dressing

Get Ready

Servings: Serves 6 to 8

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

You can make and refrigerate the dressing and lentils up to 2 days in advance. You can substitute green or brown lentils for the French lentils.
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup buttermilk
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh chives
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1 garlic clove, minced
4 cups water
1 cup French lentils, rinsed
6 Tbsp. extra-virgin olive oil
1 tsp. lemon zest and 3 Tbsp. juice from 1 lemon
20 radishes, trimmed (about 1 lb.)
1 head Bibb lettuce, torn into bite-size pieces
Salt and pepper

directions:

1. To make buttermilk dressing, whisk together mayonnaise, yogurt, buttermilk, parsley, chives, lemon juice, and mustard in a medium bowl until smooth and season with salt and pepper to taste; refrigerate until ready to serve.
2. Combine water and lentils in a large saucepan and bring to a boil. Reduce heat to low and cook until lentils are tender but still hold their shape, about 20 minutes. Drain lentils and transfer to a large bowl. Add 1/4 cup oil and lemon zest and juice to bowl, season with salt and pepper to taste, and set aside.
3. Heat oven to 400. Cut 16 of the radishes in half lengthwise (quartering any that are extra large) and transfer to a baking sheet. Toss with remaining 2 tablespoons oil, season with salt and pepper to taste, and roast until skins are just blistering but still intact, 8 to 10 minutes.
4. To serve, line a platter with lettuce. Stir lentil mixture to re-coat with lemon and oil, then spread evenly over lettuce. Arrange warm roasted radishes on salad and spoon dressing evenly over top. Thinly slice remaining 4 radishes, sprinkle over salad, and serve.
Source: Hannaford fresh Magazine, March - April 2017

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Quantity Ingredients  
1/2 cup mayonnaise  
1/4 cup plain Greek yogurt  
1/4 cup buttermilk  
2 Tbsp. minced fresh parsley  
2 Tbsp. minced fresh chives  
1 Tbsp. lemon juice  
2 tsp. Dijon mustard  
1 garlic clove, minced  
4 cups water  
1 cup French lentils, rinsed  
6 Tbsp. extra-virgin olive oil  
1 tsp. lemon zest and 3 Tbsp. juice from 1 lemon  
20 radishes, trimmed (about 1 lb.)  
1 head Bibb lettuce, torn into bite-size pieces  
Salt and pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 3 g (15%)
Cholesterol 5 mg (1%)
Sodium 160 mg (6%)
Total Carbohydrates 17 g (5%)
Dietary Fiber 4 g (16%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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