Get your fix of Italian flare with this pleasantly pungent and peppery green salad. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak.
This a a really fantastic salad. The dressing is the perfect match with the vegetables and the toasted pine nuts are the perfect finishing touch. I doubled the pine nuts called for in the recipe...really need a tablespoon per salad. I served this with Bistro Steak with Red Wine Sauce and Rosemary-Garlic Roasted Potatoes. These are also Cooking Light recipes. Add a great chocolate dessert and you have a meal fit for company!!
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