Radish-Olive Salad With Mustard Vinaigrette
Recipe: #22521
January 13, 2016
Categories: Salads, Vegetable Salad, Radish, July 4th, Labor Day Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Olives, more
"Adapted from the December, 1981 issue of Cuisine magazine. Cook time is chilling time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (73.4 g)
- Calories 115.9
- Total Fat - 11.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 156.2 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 2.3 g
- Calcium - 31.7 mg
- Iron - 0.6 mg
- Vitamin C - 17.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine radishes, olives and scallions in a small bowl.
Step 2
Whisk oil, vinegar, mustard, salt and pepper together.
Step 3
Pour over radish mixture and toss to coat.
Step 4
Cover and refrigerate.
Step 5
To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.
Tips
No special items needed.
0 Reviews
You'll Also Love
