Raw Spring Vegetable Salad with Goat Cheese

Raw Spring Vegetable Salad with Goat Cheese Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Here a simple dressing coats crisp shavings of raw carrots and radishes.

Yield:

4 servings (serving size: 2 cheese slices and about 1 cup salad)

Recipe from

Nutritional Information

Calories 132
Fat 9.5 g
Satfat 4.6 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 6.2 g
Carbohydrate 6.4 g
Fiber 2 g
Cholesterol 13 mg
Iron 1.1 mg
Sodium 309 mg
Calcium 73 mg

Ingredients

2 medium carrots
1/4 cup thinly sliced spring onion
1 (8-ounce) bunch radishes with tops
1 tablespoon thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese, cut into 8 slices

Preparation

1. Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.

2. Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.

3. Arrange goat cheese on a serving platter; top with salad. Serve immediately.

Note:

Viana La Place,

April 2009
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