Radish Salad with Goat Cheese

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 6.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.7g
  • Carbohydrate: 6.4g
  • Fiber: 2.1g
  • Cholesterol: 7mg
  • Iron: 1.3mg
  • Sodium: 259mg
  • Calcium: 58mg

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. 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.
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