Spring Radish Salad Recipes
SPRING RADISH SALAD WITH EGG AND GARDEN CRESS
This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.
Provided by Lena
Categories Fruits and Vegetables Vegetables Radishes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Combine radishes and garden cress in a bowl.
- Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g
SPRING GRAIN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.
SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
SPRING RADISH SALAD
This Spring Radish Salad is super quick to throw together and is a light and flavor packed dish to brighten up your spring!
Provided by Sarah Bond
Categories Salads Side Dishes
Time 15m
Number Of Ingredients 5
Steps:
- Prep: Thinly slice the radishes and cucumber (a mandoline slicer makes this easy!)
- Assemble: Gently toss together all ingredients in a large bowl, seasoning with more salt or pepper to taste.
Nutrition Facts : ServingSize 1 serving, Calories 37 kcal, Carbohydrate 5.5 g, Protein 2.5 g, Fat 0.5 g, Cholesterol 2 mg, Sodium 318 mg, Fiber 0.7 g, Sugar 3.7 g, SaturatedFat 0.4 g
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4.2/5 (22)Category SideServings 4
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- Salmon Noodle Bowls with Chili-Yuzu Relish and Pickled Radishes. Behold, the prettiest lunch you’ll ever eat. The pickled watermelon radishes offer punchy sweetness to this savory dish, thanks to Japanese rice vinegar and honey.
- Avocado, Radish and Walnuts with Carrot-Miso Dressing. Crisp, thin-sliced radishes get the glow-up of a lifetime underneath a drizzle of carrot miso dressing.
- Whole Roasted Radishes. They’re begging for a spot at your Easter table. Serve them as a side for roast chicken or fish, or slice them paper-thin and devour them on buttered toast.
- Cold Lemon Zoodles. Bright, citrusy and undeniably easy on the eyes, this refreshing meal calls for lots of pantry staples and just 20 minutes of your time.
- Black Rice Bowl with Figs, Radicchio, Pickled Radishes and Pepitas. Sweet figs + nutty rice + bitter greens + briny pickled radishes + salty pumpkin seeds = an impeccably balanced dish.
- Joanna Gaines’s Spring Vegetable Risotto. Radishes, peas, spinach, chives, mushrooms—yup, the gang’s all here. And they taste heavenly bathed in creamy garlic-Parmesan risotto.
- Crispy Goat Cheese Salad. Any salad topped with a medallion of fried cheese is one we can get behind. The arugula, fennel and radishes are tossed in lemon juice and olive oil before being crowned with a fritter.
- Sheet-Pan Lemon Butter Veggies and Sausage. This 40-minute gem calls for a trip to the farmers market for radishes, carrots, bell peppers, eggplant, asparagus, zucchini and all the cherry tomatoes.
- Aran Goyoaga’s Niçoise Salad. From the green beans to the grape tomatoes to the fresh dill, this twist on a classic screams spring. (Once you try it with fried capers, you’ll never look back.)
- Korean Beef Bulgogi Bowls. The radishes, carrot, cucumber and green onion are served raw as a crisp, cool, fresh contrast to the beef, rice and chili mayonnaise.
SPRING RADISH SALAD | MRFOOD.COM
From mrfood.com
5/5 (1)Estimated Reading Time 50 secsCategory Green Salads
- In a medium bowl, toss radishes with salt; let stand about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add onion and cucumber.
- In a small bowl, whisk oil, vinegar, sugar, garlic, and dill until well mixed; pour over vegetables and toss to combine. Cover and refrigerate at least 1 hours before serving.
33 FRESH, SPRING SALADS WITH SEASONAL PRODUCE | BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished 2014-04-28
- Strawberry-Rhubarb Salad with Mint and Hazelnuts. Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
- Romaine and Sugar Snap Peas with Pecan Dressing. Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
- Sugar Snap Salad. Simple, classic, fresh: We love everything about this snap pea and radish salad. View Recipe.
- Raw Artichoke, Celery, and Parmesan Salad. Never had raw artichokes before? Try them here, with crisp celery and salty Parmesan cheese. View Recipe.
- Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers. This light, bright take on a classic Niçoise salad will have you dreaming of France.
- Snap Pea Salad with Burrata. Sweet peas and creamy, dreamy burrata? Sign us up! View Recipe.
- Spring Greens with Quick-Pickled Vegetables. Go beyond raw with quick-pickled veggies. View Recipe.
SPRING SALAD WITH RADISH AND DILL - THE GOURMET GOURMAND
From thegourmetgourmand.com
Reviews 2Servings 4Cuisine AmericanCategory Sides
- Start by preparing the vinaigrette. Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance.
- In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving.
BEST SPRING SALAD WITH RADISHES - HOW TO MAKE SPRING SALAD
From thepioneerwoman.com
Servings 8-10Total Time 10 mins
- For the dressing: Combine the olive oil, parmesan, salt, pepper, sugar, paprika, lemon juice and garlic in a jar.
17+ HEALTHY AND FLAVOR-PACKED SPRING SALAD RECIPES ...
From foolproofliving.com
Reviews 10Published 2020-04-15Estimated Reading Time 10 mins
- Cucumber Tomato Mozzarella Salad. I think this Cucumber Tomato Mozzarella Salad is the quintessential warm-weather salad. Drizzled with homemade balsamic vinegar dressing, it is easy and quick to make and so flavorful.
- Chickpea Tuna Salad. I don’t know about you, but I am a lover of easy salads for lunch and this Chickpea Tuna Salad is one of my go-to recipes as soon as local farmers start selling their freshly picked salad greens.
- Roasted Cauliflower Salad with Lentils, Dates and Tahini Dressing. Talk about a meal-worthy salad that has all the right components to fill you in a healthy and guilt-free way.
- Quinoa Tabbouleh. Traditionally made with fine bulgur, tabbouleh is a Middle Eastern staple that is made with mixing various fresh herbs with onions and tomatoes.
- Quinoa Avocado Salad. If you are an avocado lover, I think this avocado packed quinoa salad is truly the best springtime salad. It comes together in just about 20 minutes.
- Southwestern Chicken Salad with Creamy Avocado Dressing. I don’t know about you, but Southwestern flavors remind me of warm weather. And this Southwestern-Inspired chicken salad is one of my go-to entree salad recipes that I serve as soon as it starts to warm up outside.
- Spring Greens Salad with Fennel Radish with Fennel. The recipe for this Spring Greens Salad with Fennel, Radish and Miso-Buttermilk Dressing comes from my friend Alana of Bojon Gourmet.
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- Red Radish Salad. I always use radish as an accent and color in my salads. And to be honest, other than that, I never know where else to use them. If you are like me, you should check out this Radish Salad from my friends Yusuf and Zerrin of Give Recipe.
- Orzo and Roasted Shrimp Salad. This Orzo and Roasted Shrimp is my go-to picnic salad. An old Ina Garten recipe, I have never met anyone who does not like it.
SPRING SALAD WITH ASPARAGUS AND RADISHES RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 58 per servingServings 2
- Steam the asparagus, covered, 3 minutes or until tender. Rinse asparagus with cold water, and pat dry. Combine the asparagus, greens, and radishes in a large bowl. Combine the dressing and mustard in a small bowl, and stir well with a whisk. Add the vinaigrette and feta to salad, tossing gently to coat.
- Note: You can prepare the greens, asparagus, and radishes up to an hour ahead. Combine them in a large bowl; cover with a paper towel and chill.
BRIGHT SPRING SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (21)Servings 4Cuisine AmericanCategory Salad
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
SPRING CARROT, RADISH AND QUINOA SALAD WITH HERBED AVOCADO ...
From cookieandkate.com
5/5 (8)Total Time 35 minsCategory SaladCalories 824 per serving
- To cook the quinoa: In a saucepan, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.
- To toast the sunflower seeds: Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.
- To make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice and zest, mustard and honey (or agave nectar) until emulsified. Season with sea salt and black pepper, to taste.
- To prepare the avocado: In a small bowl, combine the chunks of avocado, lemon or lime juice, chopped fresh herbs, coriander and sea salt. Mash with a fork until the mixture is blended and no longer chunky.
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