I've been a member of the Taste of Home online community since 2002. One of the fun things there were challenges issued by the Community's manager, Sue. She issued a challenge this week to make something from the front or back page of our grocery store circular. I chose radishes, and zeroed in on this simple recipe from Reminisce May/June 2002.
Since I'd already prepped all my veggies when I brought them home from the store, this came together super quick. I left the cucumbers and radishes in larger chunks, and I also added some red, yellow and orange bell pepper that I needed to use up. I enjoyed it as a nice light dinner by piling it inside a tortilla. I used about half of the olive oil mixture, it seemed like plenty to me with the larger chunks of veggies.
Radish Cucumber Salad
Yield: 2
Ingredients
- 2 mini cucumbers -- cut in 1/4" slices
- 2 radishes -- cut in 1/4" slices and then quartered 2 tablespoons chopped red onion
- 2 tablespoons diced bell pepper (red, yellow, orange)
- 1 tablespoon olive oil
- 1 1/2 teaspoons lemon juice
- 1/8 to 1/4 teaspoon garlic salt
- 1/8 teaspoon lemon-pepper seasoning
Instructions
- In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat.
- Serve immediately.
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