Serves 6
15 min
Cook the Book: Radish Salad
Recipe GLPR9139477d0c1a4d
A fresh and vibrant salad combining crisp mixed greens with peppery thinly sliced radishes, dressed in a tangy yogurt vinaigrette flavored with lemon and scallions. This light, protein-rich salad makes an excellent side dish or light meal.
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Ingredients
11 ounces Mixed salad greens (lettuce, arugula, chicory, and radicchio), well-rinsed and patted dry
½ bunch Radishes, thinly sliced
2 thirds cup Plain yogurt
1 tablespoon Scallions (spring onions), chopped
1 tablespoon Fresh lemon juice
Salt, to taste
Black pepper, to taste
Directions
In a small bowl, whisk together the plain yogurt, chopped scallions, and fresh lemon juice until well combined.
Season the yogurt dressing with salt and black pepper to taste, adjusting the lemon juice if needed for your preferred level of tartness.
Place the rinsed and dried mixed salad greens in a large serving bowl.
Arrange the thinly sliced radishes over the greens.
Just before serving, drizzle the yogurt dressing over the salad and gently toss to coat all the greens and radishes evenly.
Divide among serving plates and serve immediately while the greens are still crisp.
