Tangy Radish Dressing Rosemount Inn Recipes
TANGY RADISH DRESSING (ROSEMOUNT INN)
I clipped this out of Can. Liv. mag. many years ago, and have used it ever since. The spicier the radishes, the better the dressing. Sometimes when I buy radishes they are very bland. We really like it.
Provided by Jan H.
Categories Vegetable
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Wash radishes, dry well and trim.
- In processor, process radishes until finely chopped.
- With motor running, drop garlic thru feed tube. Scrape down sides of work bowl with rubber spatula.
- Add mayonnaise, sour cream, vinegar and water.
- Process until well combined and smooth. Store covered, in fridge for up to 3 days.
- Drizzle over romaine and sliced tomatoes, and top with whole wheat croutons. Also good on: lettuce, spinach leaves and peppery watercress.
Nutrition Facts : Calories 643.3, Fat 55.1, SaturatedFat 11, Cholesterol 50.8, Sodium 1069.4, Carbohydrate 37.7, Fiber 0.4, Sugar 10, Protein 2.5
TANGY VINAIGRETTE DRESSING
"This was my family's all-time favorite dressing when I was growing up," shares Kathryn Anderson from her home in Wallkill, New York. Both tangy and sweet , it's delicious drizzled over any variety of crisp greens or fresh veggies.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a jar with tight-fitting lid, combine the first seven ingredients; shake well. Toss with salad greens just before serving.
Nutrition Facts : Calories 186 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
TANGY POTATO SALAD WITH RADISHES
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.
Nutrition Facts : Calories 227 calories, Fat 11g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
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