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Categories: Salads, Vegetarian

Carrot and radish salad

This quiche goes beyond the notable quiche Lorraine. It has crisp bacon bits and a custard filling, but also quickly caramelized onions, Gruyere cheese and chives. Make it a day ahead if you'd like, then gently reheat it to serve ... Read more

Total time: 15 minutes | Serves 6
  • 2 large carrots, peeled, shredded in food processor
  • 1/2-pound piece daikon radish, peeled, shredded in processor
  • 2 green onions, thinly sliced
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons oil
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 3 cups small greens (baby spinach, romaine or bibb lettuce), crisped

Step 1Place the carrots, radish and green onions in a bowl. Use your hands to mix.

Step 2Place 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.

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.
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