Hummus
Harvest Vegetable Soup
Recipe for Pressed Salad with Wakame

Orange and Radish Salad

Serve this orange and radish salad with a simple entree to let the salad be the star. The colorful oranges and radishes are a feast for the eyes, as well as the palate. This salad tastes just as delicious if you substitute baby spinach leaves for the salad greens.

Preparation time: 10 minutes

Yield: 4 servings

4 cups mixed salad greens

2 large seedless oranges

4 radishes

2 tablespoons orange juice

4 teaspoons red wine vinegar

2 teaspoons honey

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

  1. Peel the oranges and slice them.

    You want the slices to be about 1/4-inch thick.

  2. Trim the radishes and slice them.

    These slices should be about 1/8-inch thick.

  3. Arrange the salad greens on a serving platter and top them with the orange and radish slices.

  4. Stir together the orange juice, vinegar, and honey in a cup.

    Blend the ingredients well to dissolve the honey.

  5. Add the olive oil, salt, and pepper.

  6. Drizzle the dressing over the vegetables and serve immediately, so the salad greens won’t wilt.

Per serving: Calories 88 (From fat 32); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 164mg; Carbohydrate 14g (Dietary fiber 3g); Protein 2g.

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