Total Time
5mins
Prep 5 mins
Cook 0 mins

This is a scrumptious, healthy salad recipe. My mother always had a pickled vegetable salad on our dinner table and radish salad was always part of the rotation. This recipe is from the April 2013 issue of Cooking Light.

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a bowl, stirring well.
  2. Add radishes and oregano and toss to coat.
  3. Place 1 cup of baby spinach on each of 4 plates.
  4. Using a slotted spoon top each plate with 1/2 cup of radish mixture.
  5. Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
  6. Drizzle remaining dressing evenly over salad.