Radicchio Salad with Hakurei Turnips, Red Onion, Avocado, Tomatoes, and Blue Cheese

Radish, Celery and Goat Cheese Salad with Fresh Chives

This salad is delicious with or without goat cheese, on top of a salad of arugula (or any other greens), as a topping for some rice snaps, or even combined with some hard boiled egg. You can use radishes or hakurei turnips. Save the tops of your radishes for Radish Top Soup.

Ingredients:

• 2 teaspoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 3 tablespoons olive oil, extra-virgin
• 2 cups celery, diced
• 1 bunch radish, thinly sliced (save the greens for !)
• 2 oz (1/2 a small package) goat cheese
• 1/4 cup chopped fresh chives
• 1/2 tsp salt
• 1/4 tsp ground pepper

Directions:

Whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper. Add goat cheese and fresh chives. 

Adapted from: http://www.food.com/recipe/celery-and-radish-salad-479249

Crunchy Bok Choy Slaw

Yummy, healthy, easy to make salad from bok choy and other early summer veggies.



Ingredients:

• 1/4 cup rice vinegar
• 1 tablespoon dark sesame oil
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1 head bok choy, sliced thin or chopped
• 1 carrot, grated
• 2 radishes, sliced thin or grated
• 1 hakurei turnip, sliced thin or grated
• 2 scallions, thinly sliced
• optional: cilantro or parsley

Directions:

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots, radishes, turnips and scallions; toss to coat with the dressing.

Adapted from: http://www.eatingwell.com/recipes/crunchy_bok_choy_slaw.html

Daikon radish salad

From:

http://kitchen-parade-veggieventure.blogspot.com/2006/01/day-281-daikon-pepper-salad.html

I made it with scallions instead of watercress, added salt, and used rice wine vinegar instead. It's very refreshing!

DAIKON & PEPPER SALAD

Bookmark or print this recipe only
Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

DRESSING
1 1/2 tablespoons white wine vinegar
1/2 tablespoon olive oil (or none ... reduced from 4 tablespoons)

8 ounces daikon, peeled and diced
1 red pepper, diced (the inspiring recipe called for two peppers)
4 ounces watercress, chopped (the inspiring recipe called for 12 cups, that'd be a LOT)