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Ravishing Radish Salad

Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6 servings


  • 24 radishes, quartered
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 green onions, chopped
  • 1/2 cup thinly sliced fennel bulb
  • 6 fresh basil leaves, thinly sliced
  • 1/4 cup snipped fresh dill
  • 1/4 cup olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1/2 cup chopped walnuts, toasted


  • Place radishes in a large bowl. Sprinkle with salt and pepper; toss to coat. Add the onions, fennel, basil and dill. In a small bowl, whisk the oil, vinegar, honey and garlic. Pour over salad and toss to coat.
  • Cover and refrigerate for at least 1 hour. Sprinkle with walnuts just before serving.
Nutrition Facts
2/3 cup: 177 calories, 15g fat (2g saturated fat), 0 cholesterol, 408mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

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