Prep 10 mins
Cook 1 hr
Alea says, "Autumn conjures up many images, but radishes are not usually among them. We typically think of radishes as a spring vegetable, but I've discovered that they grow - and taste - even better in the fall. Radishes mature quickly (20-30 days), so you can start them as late as 3 weeks before the first frost. They do best in a sunny location with loose soil that has been supplemented with compost. I plant the seeds 1/2 inch deep and 2-3 inches apart, because I'm lazy. That is their ideal spacing when mature, so they don't need to be thinned after sprouting. The roots need to be kept moist for the best flavor and texture. I think radishes are under-utilized in the kitchen. They are generally limited to salad or vegetable trays, but they can be used to add a little zing to many other dishes. Radishes are delicious when used in a stir-fry, salsa, or soup. And their leaves are edible! I don't care to eat radish leaves raw because of the texture, but I thinl they taste great when sauteed with other greens or added to soup in place of spinach." Found on www.5dollardinners.com.
- 473.18 ml grated radishes
- 473.18 ml cooked chicken, cubed
- 709.77 ml shredded cabbage
- 236.59 ml grated carrot
- 118.29 ml diced onion
- 170.09 g plain yogurt
- 29.58 ml creamy Italian dressing
- 29.58 ml sugar
- In a large bowl, combine radishes, chicken, cabbage, carrots, and onions.
- In a small bowl, combine yogurt, Italian dressing, and sugar.
- Pour dressing over salad and toss until the salad is evenly coated with dressing.
- Chill for at least one hour before serving.
- "Even if you don't grow your own produce, the Chicken and Radish Salad is inexpensive to make. Since all of the veggies in this salad are in season, my local stores have been running great sales on them.".