Serving Size
Serving Size 2 cups salad, scant 2 Tbsp dressing
Servings
4
Prep Time
10 minutes
Cook Time
0 minutes
Nutrition Information
| Calories | 78 |
| Fat | 2.6 g |
| Saturated fat | 0.3 g |
| Cholesterol | 0.8 mg |
| Sodium | 140 mg |
| Carbs | 12.8 g |
| Fiber | 1 g |
| Sugar | 8.5 g |
| Protein | 2.7 g |
| Potassium | 283 mg |
Health Benefit
If you think of radishes as just a garnish that you flick to the side of your plate, think again. The peppery veggie is the perfect complement to a tangy buttermilk dressing.
Ingredients
1 Tbsp
1/2 tsp (check labels or use dry mustard if gluten free)
1/2 tsp
1/3 cup
1 Tbsp chopped
1/8 tsp
1/8 tsp
8 cups
1/2 cup thinly sliced
3 tsp
Directions
- In a small bowl, whisk together vinegar, mustard, and honey until smooth. Whisk in buttermilk until well combined. Whisk in herbs, garlic, salt, and pepper; set aside.
- Add the greens to a serving bowl and toss with radishes and raisins. Drizzle with vinaigrette and toss again, or serve vinaigrette at the table. Sprinkle each salad with sunflower seeds.
