Rosy Radish Salad Recipes

SUMMER RADISH SALAD

Steps:

• Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
• Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

RED RADISH SALAD

Steps:

• Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.
• Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.

RADISH SALAD

Steps:

• In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.

RADISH SALAD

Steps:

• Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
• Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb, and serve.

HERBY SNAP PEA AND RADISH SALAD

Steps:

• Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
• Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
• Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

MANGO AND RADISH SALAD WITH LIME DRESSING

Steps:

• Arrange mango, cucumber, and radishes on a platter.
• Whisk together lime zest and juice, oil, and honey. Season with salt.
• Drizzle dressing over salad, and season with salt.

ROMAINE AND RADISH SALAD

Steps:

• Make dressing: In a small bowl or jar, whisk or shake together red-wine vinegar, olive oil, and ground cumin. Season with coarse salt and ground pepper.
• Just before serving, place lettuce, and radishes, in a large bowl. Toss with dressing.

ROSY RADISH RELISH

Steps:

• Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.
• Bring to a boil in large pan and cook 10 minutes.
• Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.

BEST ROSY RHUBARB SALAD

Steps:

• In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender, 5-7 minutes. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. , Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl coated with cooking spray. Chill several hours or overnight.

ROSY RADISH SALAD

Steps:

• Mix all ingredients in large bowl and refrigerate several hours so the flavors can get "friendly".
• Note: Cooking time is chill time.