Friday, October 24, 2014
Radish & Mandarin Orange Salad with Tunisian Inspired Vinaigrette
1 1/2 - cup finely chopped radishes ( 1 bunch)
1 - 11 oz. can of drained mandarin oranges
1/2 - cup dry parsley
1 - tsp. lemon juice
2 - tsp. olive oil
1 - pinch pepper
2 - pinches salt
1/4 - tsp. cumin 1/4 - tsp. paprika
Place the finely chopped radishes, parsley and the drained mandarin oranges in a med. sized bowl.
In a glass measuring cup add the lemon juice, olive oil, salt and pepper, cumin and paprika and whisk together and pour over the salad and toss, add more olive oil and salt if needed. Serve at room temperature.
makes 4 servings