top of page

Take your salad game up a notch with our Radish Salad! This unique dish combines radish greens with a blend of slightly sharp radishes and other fresh vegetables to create a perfect spring salad.

Bring the hostages home.

Radish Salad

Radish Salad

Serves 2

1-2 large radishes, washed and sliced thinly

Leaves of the 2 radishes, washed and torn into bite size pieces

2 large leaves romaine, torn

¼ cup hearts of palm, sliced

2-3 green bell pepper, sliced or chopped

2-3 red bell pepper, sliced or chopped

1 small carrot, washed and peeled, small chopped

¼ cup dried cranberries

1 hard-boiled egg sliced, optional (Omit for a vegan salad)


  1. Mix salad ingredients together.

  2. Add Vinaigrette Salad dressing below or use one of your own choosing below. Toss gently. Serve.

  3. Prep tip: I prep my salads for  several days at a time. Keep all parts of the salad dry, using a salad spinner,
    ​paper towels or clean dish cloth to remove water. I add a small piece of paper towel under the container’s lid
    to further absorb any moisture. Add the salad dressing right before you eat.

Expandthetable suggestions

Add romaine, green leaf or other greens of your choice.

Add nuts: Add chopped raw or salted almonds, pecans or pistachios.

Add meat or poultry: Slice very thinly leftover steak or grilled chicken and add to salad.

Add cheese: Add small chunks of your favorite cheese.

Add other vegetables: Add thinly sliced raw Brussels sprouts, any type of cabbage, cucumbers, cherry tomatoes or any favorite vegetable.

Fruit: Add chopped apples, pears, grapes or dried fruit.


Honey Mustard Vinaigrette

2 tablespoons honey

2 tablespoons white wine vinegar

2 tablespoons Dijon Mustard

4 tablespoons olive oil


  1. Mix honey, vinegar and mustard together in a bowl, a jar with a lid or in a blender.

  2. Add olive oil and whisk, shake or blend until the dressing thickens.

  3. Refrigerate until needed. May be made 3 days ahead of time.

#vegan #vegetarian #salads #radishes #lunch #healthy

Radish Salad 3.jpeg

Foodie Lit

There are times that a book sticks in your mind. After reading The Face of God for The Next Generation Indie Book Awards, for which I am a judge, I thought of it often. Anguished and inspiring, Martin Drake, a conniving, corrupt, drunk, genius of a sculptor raises himself up to begin to create real art again. Pushing him is a strange and inspiring priest, Father Manoel, from Brazil, who despises Drake and his art. As the novel progresses, we see that the sculptor and the priest are opposite halves that slowly are revealed to be parts of each. Ironically and irrevocably, they are drawn to each other, inspiring the artist to find passion again in his art and the priest to find purpose in helping the artist regain his faith. The priest thinks, “Perhaps that’s why I am here…Perhaps I’ve been sent to help this man.” And the sculptor thinks, “When he fought against this priest he felt as if he fought against himself.” A wonderful read!

It’s spring and I can’t get enough of the produce in our local supermarkets! When I saw these delicious, wonderfully fresh radishes with their green tops, I thought why not? Using the leaves and slicing the radishes very thin, I made them the stars of the salad! This Radish Salad is a must-try for anyone looking for a fresh and unique salad option. I use radish greens to create a slightly tangy base and add in a blend of other fresh vegetables for a pop of flavor and color. This spring salad is perfect for those who love to experiment with new and exciting flavors. Use my Honey Mustard Vinaigrette or use your favorite dressing.

  • Facebook
  • Facebook Social Icon
  • X
  • Pinterest Social Icon
  • Instagram Social Icon
bottom of page