Radish Salad with Orange Vinaigrette

Photo: Brian Woodcock; Styling: Cindy Barr  

Fresh radishes add peppery heat and crunch to spring salads.

Yield: Serves 6 (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 4.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 1g
  • Carbohydrate: 3g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 121mg
  • Calcium: 9mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup thinly sliced radishes
  • 1/2 cup shredded carrot
  • 1 (5-ounce) package mixed baby greens

Preparation

  1. 1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add radishes, carrot, and mixed baby greens just before serving; toss.
  2. Avocado Dressing: Place 1/2 cup diced avocado, 1/4 cup cilantro leaves, 1 tablespoon lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon hot sauce in a blender; blend until smooth. Combine 1 cup sliced radishes, 1/2 cup halved grape tomatoes, and 5 ounces mixed greens; drizzle with dressing. Top with 1/4 cup pumpkin seeds. Serves 6 (serving size: about 1 1/2 cups) CALORIES 80; FAT 6.7g (sat 1.1g); SODIUM 121mg
  3. Buttermilk-Herb Dressing: Combine 3 tablespoons buttermilk, 2 tablespoons light sour cream, 1 tablespoon chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Combine 1 cup thinly sliced radishes, 1/2 cup diagonally sliced sugar snap peas, and 5 ounces mixed greens; drizzle with dressing. Top with 1/4 cup toasted sliced almonds. Serves 6 (serving size: about 1 1/2 cups) CALORIES 44; FAT 2.7g (sat 0.7g); SODIUM 127mg
  4. Sesame-Honey Vinaigrette: Combine 1 tablespoon rice vinegar, 1 tablespoon dark sesame oil, 1 tablespoon lower-sodium soy sauce, and 1 teaspoon honey in a large bowl, stirring with a whisk. Add 1 cup thinly sliced radishes, 1/2 cup thinly sliced yellow bell pepper, and 5 ounces mixed greens; toss. Sprinkle with 2 tablespoons chopped toasted cashews. Serves 6 (serving size: about 1 cup) CALORIES 51; FAT 3.6g (sat 0.6g); SODIUM 106mg
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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