• Sumo


nginx
There are lots of colors in this salad and you can add even more by mixing and matching radish types. They all are a great addition to this delicious salad!

 

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Prep Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4

203

14

Ingredients

  • 1/2 Red Onion, thinly sliced
  • 5 Clementines, divided
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Cumin
  • 2 Cups Baby Arugula
  • 2 Cups Endive, thinly sliced
  • 1 1/2 Cups Radishes, any type sliced
  • 1/4 Cup Sunflower Seeds, roasted and salted
  • 1/4 Cup Blue Cheese, crumbled
  • 1/4 Cup Mint Leaves, thinly sliced

Instructions

  1. In a small bowl cover the onion in water and set aside.
  2. Juice one clementine and combine the juice with the lemon juice, olive oil and cumin. Whisk until there are no large droplets of oil remaining and set aside.
  3. Peel and halve the remaining clementines; thinly slice and set aside.
  4. Using a mandolin slicer, thinly slice the radishes. Set aside.
  5. Drain the onion and toss together in a large bowl with the arugula, endive, radishes. Add in the clementines and drizzle with dressing. Lightly toss to coat.
  6. Serve sprinkled with sunflower seeds, blue cheese and mint leaves.

http://vegonline.org/vegetarian-entrees/radish-rainbow-salad-recipe/