Ravishing Radish Salad

Ravishing Radish Salad could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 6 and costs 77 cents per serving. One portion of this dish contains roughly 2g of protein, 15g of fat, and a total of 177 calories. It works best as a salad, and is done in around 30 minutes. A few people made this recipe, and 30 would say it hit the spot. This recipe from Taste of Home requires garlic cloves, olive oil, salt, and pepper. Overall, this recipe earns a pretty good spoonacular score of 51%. Users who liked this recipe also liked The Ravishing Reds Salad With Red Hots Dressing, Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc, and Savannah's Perfectly Ravishing Red Velvet Cake.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

2 tablespoons champagne vinegar

1/2 cup thinly sliced fennel bulb

6 fresh basil leaves, thinly sliced

1/4 cup snipped fresh dill

2 garlic cloves, minced

6 green onions, chopped

2 tablespoons honey

1/4 cup olive oil

1 teaspoon pepper

24 radishes, quartered

1 teaspoon salt

1/2 cup chopped walnuts, toasted

Equipment:

bowl

whisk

Cooking instruction summary:

Directions 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. Yield: 6 servings. Originally published as Ravishing Radish Salad in Taste of Home's Holiday & Celebrations CookbookAnnual 2011, p163 Nutritional Facts 2/3 cup equals 177 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 408 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Place radishes in a large bowl. Sprinkle with salt and pepper; toss to coat.

2. Add the onions, fennel, basil and dill. In a small bowl, whisk the oil, vinegar, honey and garlic.

3. Pour over salad and toss to coat.

4. Cover and refrigerate for at least 1 hour. Sprinkle with walnuts just before serving.


Nutrition Information:

Quickview
177k Calories
2g Protein
15g Total Fat
9g Carbs
7% Health Score
Limit These
Calories
177k
9%

Fat
15g
24%

  Saturated Fat
1g
12%

Carbohydrates
9g
3%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
402mg
17%

Get Enough Of These
Protein
2g
4%

Vitamin K
32µg
31%

Manganese
0.47mg
24%

Copper
0.19mg
10%

Vitamin E
1mg
10%

Vitamin C
7mg
9%

Folate
26µg
7%

Fiber
1g
6%

Vitamin A
306IU
6%

Magnesium
23mg
6%

Potassium
173mg
5%

Phosphorus
49mg
5%

Iron
0.87mg
5%

Vitamin B6
0.09mg
5%

Calcium
34mg
3%

Zinc
0.46mg
3%

Vitamin B1
0.05mg
3%

Vitamin B2
0.04mg
3%

Vitamin B3
0.31mg
2%

Vitamin B5
0.13mg
1%

Selenium
0.91µg
1%

covered percent of daily need
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