Spring Glow Salad with Chive Vinaigrette
Gluten free & vegetarian
  • 1lb medium-sized radishestrimmed and halfed
  • 2tsp + 3 Tbsp extra-virgin olive oildivided
  • 1/2tsp saltdivided
  • 3/4cup French (Puy) green lentils
  • 3Tbsp red wine vinegar or balsamic vinegar
  • 3Tbsp chopped fresh chives
  • 1tsp Dijon mustard
  • 1/4tsp crushed red pepper flakes
  • 1/4tsp black pepper
  • 4cups spring lettuce or spinach
  • 4cups arugula
  • 1large avocadosliced
  • 1/4cup sliced almonds
  • 1/2cup crumbled feta
  1. Preheat oven to 400 F. Line baking sheet with parchment paper or silicone mat.
  2. 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.
  3. 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.
  4. In small bowl, whisk together 3 Tbsp oil, vinegar, chives, mustard, red pepper flakes, black pepper, and 1/4 tsp salt.
  5. To serve, divide lettuce, arugula, lentils, radishes, avocado, almonds, and feta among serving plates. Drizzle on chive dressing.
Recipe 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.

Per serving: 461 calories; 17 g protein; 31 g total fat (6 g sat. fat); 34 g total carbohydrates (5 g sugars, 18 g fiber); 593 mg sodium