| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Veg09 |
10 |
servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
tb |
Prepared mustard |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Cracked pepper |
| 18 |
oz |
Radishes; trimmed |
|
|
And cut into bite-size pieces |
| 1/2 |
lb |
Feta cheese; crumbled |
| 6 |
oz |
Pitted ripe olives; drained, halved |
| 1/4 |
c |
Minced fresh parsley |
INSTRUCTIONS
In a medium bowl, use a wire whisk to mix well the olive oil, lemon juice,
mustard, sugar and pepper. Add radishes, cheese, olives and parsley. Toss
gently with a rubber spatula, mixing well. Cover and refrigerate at least 1
hour to blend flavors. Makes about 10 servings.
156 cals, 14g fat
NOTES : A family favorite -- Ann Whittinghill in "Radishes," 04/07/99,
Owensboro Messenger-Inquirer
Recipe by: Owensboro Messenger-Inquirer, 4/99
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