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Whole-Leaf Radish and Herb Salad Recipe
May 18, 2011 @ 12:05 PM
Posted by
Daily Value: 7%
Servings: 4
Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 141Daily Value: 7%
Servings: 4
Low-Carb
Sugar-Conscious
| Fat | 11g | 17% |
| Saturated | 1g | 7% |
| Carbs | 11g | 4% |
| Fiber | 4g | 17% |
| Sugars | 3g | 0% |
| Protein | 4g | 7% |
| Sodium | 375mg | 16% |
| Calcium | 185mg | 19% |
| Magnesium | 46mg | 11% |
| Potassium | 871mg | 25% |
| Iron | 5mg | 27% |
| Zinc | 1mg | 9% |
| Vitamin A | 3561IU | 71% |
| Vitamin C | 72mg | 120% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 10% |
| Folic Acid (B9) | 111µg | 28% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 500µg | 625% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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This bright and rejuvenating summer salad takes advantage of the season’s fresh herbs.
INGREDIENTS
- 3 cups loosely packed small, tender radish leaves (or use larger, tender leaves torn into pieces)
- 2 cups quartered radishes
- 2 cups loosely packed small fresh flat-leaf parsley leaves
- ¾ cup loosely packed small sprigs dill
- ¾ cup loosely packed sprigs chervil
- ¾ cup loosely packed fresh tarragon leaves
- 1 ½ teaspoons other red-wine vinegar
- ½ teaspoon fine sea salt
- 3 tablespoons extra-virgin olive oil
DIRECTIONS
In a large serving bowl, combine the radish leaves, radishes, parsley, dill, chervil, and tarragon. Cover and chill for about 30 minutes to crisp the leaves.
In a small bowl, whisk together the vinegar and salt, then whisk in the oil to make a dressing. Drizzle the dressing over the salad and toss gently to coat evenly. Season with salt to taste.
Recipe Details
Total Time: about 20 minutes, plus 30 minutes to chill
Per Serving: 99 cal., 67% (66 cal.) from fat; 3 g protein; 7.7 g fat (1.1 g sat.); 6 g carbo (1.8 g fiber); 234 mg sodium; 0 mg chol.
Adapted from "The One-Block Feast" by Margo True and the staff of Sunset Magazine.
Servings: 4
