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Four Spring Salads-Radish Salad with 4 Dressing Choices

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Fresh radishes add peppery heat and crunch to spring salads.

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Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 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

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

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.

Nutritional Information
Amount per serving
Calories: 55
Fat: 4.7g
Saturated fat: 0.4g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.3g
Protein: 1g
Carbohydrate: 3g
Fiber: 1g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 121mg
Calcium: 9mg

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