Radish Salad With Parsley Chopped Eggs Food

SUMMER RADISH SALAD

Steps:

• Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
• Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

RADISH SALAD

Steps:

• In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.

EGG AND RADISH SALAD

Steps:

• Mix all ingredients, except dill, and place in a serving bowl.
• Dill is the garnish.

RADISH SALAD WITH PARSLEY & CHOPPED EGGS

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.

RADISH SALAD WITH PARSLEY & CHOPPED EGGS

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.

RADISH SALAD WITH PARSLEY & CHOPPED EGGS

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.

RADISH SALAD

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.

RADISH SALAD WITH PARSLEY & CHOPPED EGGS

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.