Artichoke Salad with radishes and yogurt
"Recipe source: Curate cookbook."
Original is 4-8 servings
Ingredients
- Dressing
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- Salad
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Nutritional
- Serving Size: 1 (299.9 g)
- Calories 191.3
- Total Fat - 14.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 6.8 mg
- Sodium - 21624 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 4.9 g
- Sugars - 3.6 g
- Protein - 6.9 g
- Calcium - 151.3 mg
- Iron - 2.2 mg
- Vitamin C - 76.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the vinaigrette: using a food processor, zest the lemon into the bowl of the processor. Trim top and bottom of lemon and then cut off the peel and pith. Holding the lemon over the food processor bowl, cut out the segments by slicing between the membranes and then squeeze any juice remaining in the membranes or in the peel and pith into the processor. Add the honey and salt. Process. and with machine running add the oil. ***The vinaigrette/dressing can be refrigerated in an airtight container for up to 3 days; bing to room temp and shake before using.
Step 2
To make the salad: in a bowl or cup stir yogurt and 1/4 teaspoon salt and then spread mixture on serving dishes.
Step 3
In a large bowl toss the vegetables (artichokes - greens) together. Season with salt and pepper and toss. Arrange salad over the yogurt on the serving dishes; zest the lemon and add tarragon leaves over the salad. Scatter the chips on top. Serve immediately.
Tips
No special items needed.
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