Radish Salad with Goat Cheese

4 Reviews
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Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Serves 4
Deb Wise
April 2013
RECIPE BY Cooking Light

To crumble the goat cheese, freeze for 10 minutes, and then flake with a fork.

Ingredients

  • 4 teaspoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 2 cups radishes, cut lengthwise into 1/4-inch wedges, with root and 1/2-inch stem left on
  • 1 tablespoon chopped fresh oregano
  • 4 cups baby spinach
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1/2 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 96
  • Fat 6.6g
  • Satfat 2.6g
  • Monofat 3.4g
  • Polyfat 0.4g
  • Protein 3.7g
  • Carbohydrate 6.4g
  • Fiber 2.1g
  • Cholesterol 7mg
  • Iron 1.3mg
  • Sodium 259mg
  • Calcium 58mg

How to Make It

Combine first 4 ingredients in a bowl, stirring well. Add radishes and oregano; toss to coat. Place 1 cup spinach on each of 4 plates. Using a slotted spoon, top each plate with 1/2 cup radishes. Sprinkle each serving with 2 tablespoons cheese and 1/8 teaspoon pepper. Drizzle remaining dressing evenly over salads.

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