This brightly colored salad features the bold flavor of radishes. Did you know there are over 40 radish varieties? Cherry Bell and Early Scarlet Globe are two common kinds that you may find at your local farmers market. Shape, size, color, and texture influence the flavor and account for some of the different varieties. Generally, smaller/younger-sized radishes provide a milder flavor. No matter the variety, radishes add a nice crunch and are rich in fiber and antioxidants. They’re also a good source of vitamin C, calcium, and potassium.
PREP TIME
10 Min
COOK TIME
5 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
Salad
- ¾ pound sugar snap peas
- 1 bunch red radishes
- ½ bunch fresh chives
Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- 1 tablespoon lemon juice
- ¼ teaspoon salt, optional
- ½ teaspoon pepper
- Additional sliced green/red onions, optional
Directions
- For the salad: Bring a medium pot of water to a boil. Trim the ends of the snap peas and blanch in boiling water just until tender-crisp and bright green, 2-3 minutes. Cool completely in ice water about 1 minute and drain/dry the peas on a paper towel-lined baking sheet.
- Using a chef’s knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create a variety of textures in the salad. Mince the chives.
- In a large salad bowl, combine the peas, radishes, and minced chives.
- For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, lemon juice, honey, salt, and pepper. Shake to combine.
- Toss the vinaigrette with the vegetables and serve.
Nutrition Facts
Servings: 4 | Calories: 159 | Fat: 11g | Saturated fat: 2g | Total carbohydrate: 14g | Sodium: 191mg | Fiber: 5g | Protein: 4g | Calcium: 92mg
Recipe provided by Michelle Eaton, MS, RD, ThedaCare; adapted from original recipe courtesy of foodnetwork.com
