1 head lettuce, washed and chopped into bite sized pieces
2 large cucumbers, washed and thinly sliced
10 radishes, washed, ends cut off and thinly sliced
1/2 bunch fresh chives or scallions, washed and finely chopped
Lemon Vinaigrette ingredients:
3 Tablespoons vegetable oil
½ lemon, washed and juiced, or 1 Tablespoon bottled lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper or to taste
zest from 1/2 lemon - optional
Rockin' Radish Salad
Servings: 4
Ingredients:
Directions:
Lemon Vinaigrette:
- In a small bowl, combine and stir together oil, lemon juice, salt and ground black pepper. Set aside.
Salad:
- In a bowl, combine lettuce, cucumbers, radishes and fresh chives or scallions.
- When ready to eat, drizzle with lemon vinaigrette and toss gently until the salad is evenly coated.
Recipe Category
No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Rockin' Radish Salad
Servings: 4
Ingredients:
1 head lettuce, washed and chopped into bite sized pieces
2 large cucumbers, washed and thinly sliced
10 radishes, washed, ends cut off and thinly sliced
1/2 bunch fresh chives or scallions, washed and finely chopped
Lemon Vinaigrette ingredients:
3 Tablespoons vegetable oil
½ lemon, washed and juiced, or 1 Tablespoon bottled lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper or to taste
zest from 1/2 lemon - optional
Directions:
Lemon Vinaigrette:
- In a small bowl, combine and stir together oil, lemon juice, salt and ground black pepper. Set aside.
Salad:
- In a bowl, combine lettuce, cucumbers, radishes and fresh chives or scallions.
- When ready to eat, drizzle with lemon vinaigrette and toss gently until the salad is evenly coated.
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 160 | |
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 350mg | 15% | |
| Total Carbohydrate 16g | 6% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 110mg | 8% | |
| Iron 2mg | 10% | |
| Potassium 913mg | 20% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.