|⅓ cup||Olive oil|
|¼ cup||Fresh lemon juice|
|1 tablespoon||Prepared mustard|
|½ teaspoon||Cracked pepper|
|18 ounces||Radishes; trimmed|
|And cut into bite-size pieces|
|½ pounds||Feta cheese; crumbled|
|6 ounces||Pitted ripe olives; drained, halved|
|¼ cup||Minced fresh parsley|
In a medium bowl, use a wire whisk to mix well the olive oil, lemon juice, mustard, sugar and pepper. Add radishes, cheese, olives and parsley. Toss gently with a rubber spatula, mixing well. Cover and refrigerate at least 1 hour to blend flavors. Makes about 10 servings.
156 cals, 14g fat
NOTES : A family favorite -- Ann Whittinghill in "Radishes," 04/07/99, Owensboro Messenger-Inquirer
Recipe by: Owensboro Messenger-Inquirer, 4/99 Converted by MM_Buster v2.0l.
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