Photo: Brian Woodcock; Styling: Cindy Barr
Fresh radishes add peppery heat and crunch to spring salads.
Serves 6 (serving size: about 1 cup)
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1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon lower-sodium soy sauce
1 teaspoon honey
1 cup thinly sliced radishes
1/2 cup thinly sliced yellow bell pepper
1 (5-ounce) package mixed baby greens
2 tablespoons chopped toasted cashews
1. Combine vinegar, sesame oil, soy sauce, and honey in a large bowl, stirring with a whisk. Add radishes, yellow bell pepper, and mixed greens; toss. Sprinkle with cashews.
Fat 3.6 g
Satfat 0.6 g
Sodium 106 mg