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Lentils.org

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Grilled Radicchio & Bok Choy Salad with Green Lentils & Glass Noodles

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 4

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    4 baby bok choy, halved half head radicchio, cut into 3 wedges, attached at stem

    1 Tbsp (15 mL) canola oil

    pinch salt & ground black pepper

    2 cups (500 mL) cooked glass or rice noodles

    2 Tbsp (30 mL) chopped cilantro

    2 Tbsp (30 mL) chopped green onions

    1½ cup (375 mL) cooked or canned green lentils, drained and rinsed

    2 tsp (10 mL) toasted sesame seeds

    Dressing

    ¼ cup (60 mL) cider vinegar

    1 Tbsp (15 mL) soy sauce

    ½ tsp (2 mL) brown sugar

    1 Tbsp (15 mL) sesame oil

    salt & ground black pepper, to taste

Directions

  1. PREHEAT barbeque.
  2. TOSS bok choy and radicchio with oil and season with salt & pepper. Grill on medium heat until charred, flipping over onto each side. Transfer to a cutting board and chop bok choy into bite sized pieces, and radicchio into thin slices.
  3. COMBINE bok choy and radicchio with glass noodles, cilantro, onions, lentils, and sesame seeds, in a bowl.
  4. WHISK together vinegar, soy sauce, and sugar, in a small bowl, until the sugar has dissolved. Whisk in the sesame oil.
  5. TOSS the dressing onto salad, season with salt and pepper and serve immediately.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 410
  • Total Fat 8 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 78 g
  • Dietary Fibre 7 g
  • Sugar 3 g
  • Protein 8 g
  • Sodium 410 mg
  • Potassium 364 mg
  • Folate 153 mcg

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