Radish Salad With Parsley Chopped Eggs Recipes
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
EGG AND RADISH SALAD
Make and share this Egg and Radish Salad recipe from Food.com.
Provided by Tinks
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients, except dill, and place in a serving bowl.
- Dill is the garnish.
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