Carrot And Radish Salad

Recipe Ingredients

2 teaspoons	10ml	Carrots (large)
1		Daikon radish - (1/2 lb)
2		Green onions - thinly sliced
3 tablespoons	45ml	White balsamic vinegar
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Chopped Italian parsley
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
3 cups	711ml	Small greens - crisped
		= (baby spinach, Romaine or Bibb lettuce)

Recipe Instructions

Peel carrots and shred in a food processor. Peel daikon radish and shred in a food processor. Place the carrots, radish and green onions in a bowl. Use your hands to mix.

Place the vinegar, oil, parsley, honey, salt and pepper to taste in a small bowl. Mix well. Add to the salad. Toss well. Taste; adjust the seasoning. (This can be made a day ahead and refrigerated.)

To serve, stir the salad and drain off the liquid. Arrange the greens in little mounds; top with the salad.

This recipe yields 6 servings.

Each serving: 84 calories; 230 mg sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 10 grams carbohydrates; 1 gram protein; 2.93 grams fiber.

Source:
The Los Angeles Times, 03-20-2002

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