ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raw Spring Vegetable Salad with Goat Cheese

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 2 cheese slices and about 1 cup salad)
Here a simple dressing coats crisp shavings of raw carrots and radishes.

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

Nutrition 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

How to Make It

  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.