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Radishes with Iceberg and Herb Butter

Photo: Johnny Autry; Styling: Cindy Barr

Hands-on time 15 mins
Total time 15 mins
Yield Serves 12 (serving size: 4 teaspoons butter and 4 radish halves)
You can make the herb butter a few hours ahead and store it in the fridge. Some water will seep out of the lettuce as it sits; just bring the dip to room temperature and give it a good stir to reincorporate the water before serving.

Ingredients

  • 1 1/4 cups chopped iceberg lettuce
  • 1 1/4 cups chopped arugula leaves
  • 1/3 cup packed fresh parsley leaves
  • 1/3 cup packed fresh mint leaves
  • 1/3 cup chopped fresh chives
  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon salt
  • 24 radishes, halved

Nutrition Information

  • calories 38
  • fat 3.9 g
  • satfat 2.4 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 0.3 g
  • carbohydrate 0.9 g
  • fiber 0.4 g
  • cholesterol 10 mg
  • iron 0.3 mg
  • sodium 56 mg
  • calcium 13 mg

How to Make It

  1. Place first 7 ingredients in a food processor; process until combined, scraping sides of bowl occasionally. Serve with radish halves for dipping.

Cook's Notes

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.