Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

March 22, 2012

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Step by Step
Baked Tofu
Baked tofu, sliced in cubes, makes this salad more hearty and adds texture.
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Get the kids involved with creating this salad. They’ll have a lot of fun watching the lentils sprout day after day! Read more >>

Sprouted Lentil Salad

Sprouting Lentils

Sprouting lentils makes them more easily digestible for the body. The lentils in this salad are also a robust source of protein.


Makes 2 servings

2 cups lentil sprouts (see the sprouting how-to here)
1 pinch sea salt
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh cilantro
1/3 cup very thinly sliced green onions
1/2 cup chopped tomato
1/2 cup thinly sliced cucumber
black pepper, to taste


In a medium bowl, combine lentil sprouts, cucumber, tomato, green onions, cilantro, and radishes. Toss lightly.

In a small bowl, whisk together lemon juice, vinegar, garlic powder, curry powder, salt, and black pepper. Drizzle the dressing over the salad, and toss lightly to coat.

Per serving (1/2 recipe): calories: 116; fat: 0.9 g; calories from fat: 6.3%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 24.5 g; sugar: 3.6 g; fiber: 4 g; sodium: 176 mg; calcium: 59 mg; iron: 3.6 mg; vitamin C: 31 mg; beta-carotene: 385 mcg; vitamin E: 0.8 mg

Recipe from Isis Israel, Food for Life Educational Alliance Partner and Saladmaster Senior Dealer


Please feel free to tailor PCRM recipes to suit your individual dietary needs.



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