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.