Greek radish salad
10 servings
Ingredients
| Quantity | 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 |
| And cut into bite-size pieces | ||
| ½ | pounds | Feta cheese; crumbled |
| 6 | ounces | Pitted ripe olives; drained, halved |
| ¼ | cup | Minced fresh parsley |
Directions
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.