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
More From Cooking Light
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. 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.
Radishes with Iceberg and Herb Butter Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, Quick/Easy, No-Cook
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Sodium
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
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