RADISH & CUCUMBER SALAD
Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
Provided by Good Food team
Categories Afternoon tea, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
- Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
FENNEL, MUSHROOM AND RADISH SALAD
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
- Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
- With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
SIMPLE CUCUMBER AND RADISH SALAD
Easy salad with ingredients you always have.
Provided by birdstheword
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 8
Steps:
- Toss cucumber slices, radish slices, and red onion slices together in a bowl. Mix vinegar, lemon juice, olive oil, salt, and black pepper together in a separate bowl; pour over cucumber mixture and toss to coat.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 11.8 g, Fat 3 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 942.9 mg, Sugar 5.3 g
RELISH THE RADISH SALAD
I love the fresh taste of this bold-flavored combination. Serve it on the side or as a relish atop a veggie burger or a juicy grilled portobello mushroom cap. -Kim Drewiske, De Pere, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the radishes, onions and parsley. In another bowl, whisk the remaining ingredients. Pour over radish mixture and toss to coat.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
PARSLEY, RADISH & RED ONION SALAD
The perfect accompaniment to compliment your main dish
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.
- Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.
- To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.
- Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.
Nutrition Facts : Calories 173 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Vegetable Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
RADISH SALAD
Make and share this Radish Salad recipe from Food.com.
Provided by Parsley
Categories Potluck
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine radishes, cheese, onion, garlic salt and pepper.
- In a small bowl combine salad dressing, sugar and mustard; mix well. Pour over the radish mixture and toss to coat.
- Chill.
- Serve on top of lettuce leaves; optional.
Nutrition Facts : Calories 134.9, Fat 8, SaturatedFat 3.8, Cholesterol 54.7, Sodium 354.8, Carbohydrate 9.5, Fiber 1.2, Sugar 7, Protein 6.5
RADISH AND MUSHROOM SALAD WITH PARSLEY
Categories Salad Dairy Leafy Green Herb Mushroom Vegetable Vegetarian Quick & Easy Low Sodium Wheat/Gluten-Free Radish Summer Sour Cream Parsley Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.
MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING
Steps:
- Make dressing:
- Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.
- Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing.
ROASTED FENNEL AND MUSHROOM SALAD WITH RADISHES
This recipe comes from the 'Best of America's Test Kitchen' 2009. If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching. If fennel fronds (the delicate greenery attached to the fennel stems) are unavailable, substitute 1 to 2 tablespoons chopped fresh tarragon leaves. Prep time includes cooling time for vegetables.
Provided by TxGriffLover
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
- Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
- Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.
Nutrition Facts : Calories 160.5, Fat 10.5, SaturatedFat 1.4, Sodium 85.3, Carbohydrate 15.2, Fiber 4.6, Sugar 2.9, Protein 5.1
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