Radishes with Iceberg and Herb Butter

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 12 (serving size: 4 teaspoons butter and 4 radish halves)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 38
  • Fat: 3.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 0.9g
  • Fiber: 0.4g
  • Cholesterol: 10mg
  • Iron: 0.3mg
  • Sodium: 56mg
  • Calcium: 13mg

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

Preparation

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