Radish Salad

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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.

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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

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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