Radish Salad With Parsley & Chopped Eggs

Radish Salad With Parsley & Chopped Eggs

15

"Crisp radishes are the star in this savory spring salad."

Ingredients

{{adjustedServings}} servings 184 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  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.

Footnotes

  • Note
  • In addition to red radishes, you might try the white, rosy pink and purple varieties sold in many markets.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

15
  1. 17 Ratings

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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 ne...

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...

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 wa...