Radish Salad With Parsley & Chopped Eggs

Radish Salad With Parsley & Chopped Eggs

13 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Crisp radishes are the star in this savory spring salad.”

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Adjust Servings

Original recipe yields 8 servings



  1. Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
  2. Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
  3. When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

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Reviews (13)

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I had no idea what to expect from this unusual combination of ingredients, but it was really very good! The flavors all complemented each other perfectly, with no one taste dominating--it was neither radishy nor eggy. And I had no problems with heartburn, like a previous reviewer. My boyfriend isn't crazy about radishes, and he really liked this. I'll definitely make it again.



My mom and I decided to try this recipe, beside the negative review and the 27 that agreed ;) since she loves radishes in salad, and I'm a big fan of egg in my salad. We both agreed that it was great and that we would venture to make it again for another lunch date. Thanks for the recipe!



Oh, my hubby just loved this recipe! The eggs were the perfect compliment to this crisp and light radish salad. I did add my usual garlic and onion powders and a sprinkling of Italian seasonings. Thanks!

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Amount Per Serving (8 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet



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Spicy Egg Salad English Muffins


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