“This is a scrumptious, healthy salad recipe. My mother always had a pickled vegetable salad on our dinner table and radish salad was always part of the rotation. This recipe is from the April 2013 issue of Cooking Light.”
READY IN:
5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a bowl, stirring well.
  2. Add radishes and oregano and toss to coat.
  3. Place 1 cup of baby spinach on each of 4 plates.
  4. Using a slotted spoon top each plate with 1/2 cup of radish mixture.
  5. Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
  6. Drizzle remaining dressing evenly over salad.

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