CARROT, ZUCCHINI AND RADISH SALAD
Provided by Jacques Pepin
Categories salads and dressings, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
- Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 6 grams
ROASTED ZUCCHINI AND RADISHES
Categories Vegetable Side Roast Vegetarian Radish Zucchini Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
- Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 1/4 cup oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
- Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.
CARROT RADISH SALAD
Carole Resnick's salad brings the bright colors and taste of the season to the table. The Cleveland, Ohio cook blends a trio of nutritious ingredients with a refreshing dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the carrots, radishes and raisins. , In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. , Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CARROT AND RADISH SALAD
Categories Salad Vegetable Side No-Cook Quick & Easy Carrot Radish Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.
SOBA SALAD WITH CARROT AND ZUCCHINI
Steps:
- Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
ROASTED ZUCCHINI AND RADISHES
From Gourmet Magazine (June 2007). A really tasty and different way to do radishes. When roasted, they lose their bite and become almost sweet.
Provided by blucoat
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
- Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
- Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.
Nutrition Facts : Calories 52.4, Fat 4.2, SaturatedFat 0.6, Sodium 246, Carbohydrate 3.5, Fiber 1.2, Sugar 1.8, Protein 1.2
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