Ravishing Radish Salad
“Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees.” —Maggie Ruddy, Altoona, Iowa
| Servings | Prep Time |
| 6servings | 30minutes + chilling |
| Servings | Prep Time |
| 6servings | 30minutes + chilling |
Ingredients
- 24 radishes quartered
- 1 tsp salt
- 1 tsp pepper
- 6 green onions chopped
- 1/2 cup thinly sliced fennel bulb
- 6 fresh basil leaves thinly sliced
- 1/4 cup snipped fresh dill
- 1/4 cup olive oil
- 2 tbsp champagne vinegar
- 2 tbsp honey
- 2 garlic cloves minced
- 1/2 cup chopped walnuts toasted
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Place radishes in a large bowl. Sprinkle with salt and pepper; toss to coat. Add the onions, fennel, basil and dill. In a small bowl, whisk the oil, vinegar, honey and garlic. Pour over salad and toss to coat.
- Cover and refrigerate for at least 1 hour. Sprinkle with walnuts just before serving.
Recipe Notes
Nutrition Facts
2/3 cup: 177 calories, 15g fat (2g saturated fat), 0 cholesterol, 408mg sodium, 10g carbohydrate (7g sugars, 2g fibre), 2g protein.
Diabetic Exchanges: 3 fat, 1 vegetable.
