Radish, Celery, & Snap Pea Salad

Submitted by Carianne

"This recipe is from Eating Well magazine (March-April 2011). I have made it a couple of times now, and really enjoy it! The dressing is one that I will use separately as well, it is delish!"

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 59.14 ml white wine vinegar
• 44.37 ml olive oil
• 14.79 ml sugar
• 9.85 ml whole grain mustard
• 3.69 ml salt
• 1 bunch radish (thinly sliced)
• 236.59 ml snap peas (thinly sliced)
• 236.59 ml celery (thinly sliced)
• 236.59 ml celery leaves
• 236.59 ml flat leaf parsley (coarsely chopped)
• 177.44 ml pecorino romano cheese (grated)
• 1 head butter, lettuce (Boston, chopped)

directions

1. Whisk vinegar, oil, sugar, mustard and salt in a small bowl.
2. Pour over the salad ingredients and toss to coat well.