Salad With Radish And Green Onions Recipes

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SUMMER RADISH SALAD



Summer Radish Salad image

Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.

Provided by lisascooking

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

2 cups sliced radishes
½ teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

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.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g

SALAD WITH RADISH AND GREEN ONIONS



Salad With Radish and Green Onions image

Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives.

Provided by Inge 1505

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

10 -12 cups salad greens, torn into bite-sized pieces (we like romaine)
3/4 cup red radish, cut into 1/16 inch slices
1/4 cup green onion, cut into 1/8 inch slices
1 tablespoon cider vinegar
1 1/2 tablespoons apple juice (100% juice)
1 teaspoon country-style dijon mustard
1 pinch salt
1 pinch pepper
3 tablespoons walnut oil
1 pinch sugar (optional)

Steps:

  • Put salad greens in a large bowl. Arrange radish and onions on top.
  • For the dressing mix all ingredients except oil in a small bowl until blended.Stirring constantly with a fork or small whisker add oil gradually until emulsified. Taste. If too sour add a little sugar.
  • Pour dressing over salad and toss well.
  • Note: Country-style mustard gets hotter when you prepare the dressing in advance. If you do so, you should consider reducing the amount of mustard used.

Nutrition Facts : Calories 167.8, Fat 13, SaturatedFat 1.1, Sodium 805.6, Carbohydrate 10.4, Fiber 4.9, Sugar 3, Protein 5.4

RADISH, APPLE AND ONION SALAD



Radish, Apple and Onion Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 11

4 radishes, thinly sliced
2 Red Delicious apples, cored, seeded and thinly sliced and tossed with 2 teaspoons lemon juice
1/2 red onion, thinly sliced
1 head romaine lettuce or red leaf lettuce, chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 cup sour cream
1 teaspoon poppy seeds
2 tablespoons chopped dill or 2 teaspoons dried dill

Steps:

  • Combine radish, apple (coated in lemon to retard browning) and onion with chopped lettuce. In a small bowl, combine vinegar with sugar and salt. Whisk in oil, stir in sour cream, poppy and dill. Drizzle dressing evenly over salad and serve.

RADISH SALAD



Radish Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons apple cider
2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper
12 ounces radishes, trimmed and each cut into wedges
1/4 cup fresh cilantro leaves
1/4 cup finely chopped red onion

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.

CUCUMBER, RADISH AND GREEN ONION SALAD WITH CHILI-LIME DRESSING



Cucumber, Radish and Green Onion Salad with Chili-Lime Dressing image

Categories     Salad     Onion     Appetizer     No-Cook     Quick & Easy     Cucumber     Radish     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips green onions (about 8)
Chili-Lime Dressing
1 tablespoon chopped fresh mint

Steps:

  • Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.
  • Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

CUCUMBER, RED ONION, AND RADISH SALAD



Cucumber, Red Onion, and Radish Salad image

From Bon Appetit Weekend Entertaining, this sounds really fresh and good. The oil sounds like it's a little on the heavy side to me, so think that I will cut back on that and give it a shot by taste and consistency.

Provided by lazyme

Categories     Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium cucumber, peeled, thinly sliced
1 cup red onion, thinly sliced
4 large red radishes, thinly sliced
1/4 cup vegetable oil or 1/4 cup canola oil
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon dry crushed red pepper

Steps:

  • Combine first 3 ingredients in large bowl. (Can be prepared 3 hours ahead. Cover; chill).
  • Whisk oil, vinegar, sugar and red pepper to blend in small bowl.
  • Season with salt and pepper.
  • Pour dressing over vegetables; toss.

RADISH POTATO SALAD



Radish Potato Salad image

This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.-Lydia Garcia, Hanover, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

5 medium red potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Dash pepper

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

GREEN BEAN AND RED ONION SALAD WITH RADISH DRESSING



Green Bean and Red Onion Salad with Radish Dressing image

Provided by Betty Rosbottom

Categories     Salad     Bean     Leafy Green     Side     Quick & Easy     Radish     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

5 radishes, unpeeled, trimmed, coarsely chopped
1/2 cup olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon honey mustard
1/2 teaspoon minced garlic
1 1/2 pounds slender green beans, trimmed
4 cups mixed greens (such as red leaf lettuce and baby spinach), torn into bite-size pieces
1 red onion, thinly sliced
2 large radishes, sliced paper-thin (optional)

Steps:

  • Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
  • Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
  • Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.

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