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Spring Side Salad Recipe

Radishes are hearty root vegetables that grow in a variety of colors and flavors. Depending on time of harvest, they may range in taste from sweet and crisp to quite bitter.

They can be found in colors ranging from white to pink, red, yellow, green, purple, or black. With their texture, color, and zing, radishes can punch up the profile of endless dishes!

Spring Side Salad

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Recipe by PublixCourse: SaladCuisine: American



    A tasty spin on a timeless classic! Let this dish bring pizazz to any meal.


    • ½ cup

      radishes, thinly sliced

    • 2 tbsp.

      champagne (or white wine) vinegar

    • 1

      shallot, finely chopped (about 1 Tbs.)

    • 4 tbsp.

      olive oil

    • 1 tbsp.

      fresh tarragon, finely chopped

    • ¼ tsp.

      kosher salt

    • tsp.


    • 1

      bag (6 ounces) butter lettuce blend


    • Add vinegar and 1 tbsp. shallots to a bowl; allow to stand for 5 minutes. Whisk in olive oil, tarragon, salt and pepper.

    • Toss with lettuce blend and radishes. Serve.

    Nutrition Facts (per serving):

    • Calories – 140 | Total Fat – 14g | Sodium – 105mg | Carbohydrates – 4g | Fiber – 2g | Protein – 1g

    Facts about Radishes

    Did You Know?

    Radishes were first cultivated in China and are actually closely related to wasabi – the biting green condiment used in many Asian dishes, which is made from the paste of a type of horseradish.

    Storing Wisdom:

    Chop the leaves off the top of the radish and don’t wash until you’re ready to use it. It will last longer this way. Keep them in a plastic bag or container in your refrigerator and you can expect a lifespan of around two weeks.

    How to Choose Radishes:

    Smaller is better, usually equaling less water and more flavor. Feel for firmness and pick radishes that have good color – not faded or split skin. Healthy looking leaves on a radish also serve as a good indicator of the meaty part’s freshness.

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