Four Spring Salads-Radish Salad with 4 Dressing Choices
Fresh radishes add peppery heat and crunch to spring salads.
- Radish Salad with Orange Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup thinly sliced radishes
- 1/2 cup shredded carrot
- 1 (5-ounce) package mixed baby greens
Adapted from cookinglight.com
Radish Salad with Orange Vinaigrette
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add radishes, carrot, and mixed baby greens just before serving; toss.
Avocado Dressing: Place 1/2 cup diced avocado, 1/4 cup cilantro leaves, 1 tablespoon lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon hot sauce in a blender; blend until smooth. Combine 1 cup sliced radishes, 1/2 cup halved grape tomatoes, and 5 ounces mixed greens; drizzle with dressing. Top with 1/4 cup pumpkin seeds.
Buttermilk-Herb Dressing: Combine 3 tablespoons buttermilk, 2 tablespoons light sour cream, 1 tablespoon chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Combine 1 cup thinly sliced radishes, 1/2 cup diagonally sliced sugar snap peas, and 5 ounces mixed greens; drizzle with dressing. Top with 1/4 cup toasted sliced almonds. Serves 6
Sesame-Honey Vinaigrette: Combine 1 tablespoon rice vinegar, 1 tablespoon dark sesame oil, 1 tablespoon lower-sodium soy sauce, and 1 teaspoon honey in a large bowl, stirring with a whisk. Add 1 cup thinly sliced radishes, 1/2 cup thinly sliced yellow bell pepper, and 5 ounces mixed greens; toss. Sprinkle with 2 tablespoons chopped toasted cashews.
Amount per serving
Saturated fat: 0.4g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.3g