Greek radish salad

Yield: 10 servings

Measure Ingredient
⅓ cup Olive oil
¼ cup Fresh lemon juice
1 tablespoon Prepared mustard
1 teaspoon Sugar
½ teaspoon Cracked pepper
18 ounces Radishes; trimmed
\N \N 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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