FROM 30/10'S KITCHEN...

Roasted Radish Salad

Another Delicious 30/10 Recipe

with Lemon Dressing

RECIPE SUMMARY

 

Roasted Radish Salad with Lemon Dressing

Makes 2 Servings: Counts towards 2 cups Vegetables, 2 tablespoons Oil, 1 Oz Dinner Meat, 1 Egg

 

INGREDIENTS

 4 cups Radishes
 4 cups Arugula
 Juice of 1 Lemon
 4 tablespoons Olive Oil, split
 2 large Eggs, boiled and quartered
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 400°F.

2

In a small baking dish, toss the radishes with 1 tablespoon oil and season with a few pinches of salt. Roast in the oven for 15 minutes.

3

In a small bowl, whisk together the lemon juice, olive oil and a few pinches of salt and pepper.

4

In a large bowl, add the radishes and the arugula. Pour the lemon vinaigrette over the top and toss until thoroughly coated. Serve with egg slices arranged around salad.

 

Ingredients

 4 cups Radishes
 4 cups Arugula
 Juice of 1 Lemon
 4 tablespoons Olive Oil, split
 2 large Eggs, boiled and quartered
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 400°F.

2

In a small baking dish, toss the radishes with 1 tablespoon oil and season with a few pinches of salt. Roast in the oven for 15 minutes.

3

In a small bowl, whisk together the lemon juice, olive oil and a few pinches of salt and pepper.

4

In a large bowl, add the radishes and the arugula. Pour the lemon vinaigrette over the top and toss until thoroughly coated. Serve with egg slices arranged around salad.

Roasted Radish Salad