Radish Salad with Orange Vinaigrette
Fresh radishes add peppery heat and crunch to salads, plus they are an excellent source of Vitamin C.
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Cook Time:
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Ingredients:
| 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 radish |
| 1/2 cup | shredded carrot |
| 1 (5-ounce) package | mixed baby salad greens |
Directions:
1. 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. Serves 6 (serving size: about 1 1/2 cups) CALORIES 80; FAT 6.7g (sat 1.1g); SODIUM 121mg
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 (serving size: about 1 1/2 cups) CALORIES 44; FAT 2.7g (sat 0.7g); SODIUM 127mg
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. Serves 6 (serving size: about 1 cup) CALORIES 51; FAT 3.6g (sat 0.6g); SODIUM 106mg
Source: myrecipes.com
