Radish Salad with Goat Cheese

Radish Salad with Goat Cheese Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
To crumble the goat cheese, freeze for 10 minutes, and then flake with a fork.

Yield:

Serves 4
Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 96
Fat 6.6 g
Satfat 2.6 g
Monofat 3.4 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 6.4 g
Fiber 2.1 g
Cholesterol 7 mg
Iron 1.3 mg
Sodium 259 mg
Calcium 58 mg

Ingredients

4 teaspoons white wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon salt
2 cups radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
1 tablespoon chopped fresh oregano
4 cups baby spinach
2 ounces goat cheese, crumbled (about 1/2 cup)
1/2 teaspoon freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with 1/2 cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.

Deb Wise,

Cooking Light

April 2013
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