Serving Size 2 cups salad, scant 2 Tbsp dressing
|Saturated fat||0.3 g|
If you think of radishes as just a garnish that you flick to the side of your plate, think again. The peppery veggie is the perfect complement to a tangy buttermilk dressing.
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1/2 tsp (check labels or use dry mustard if gluten free)
1 Tbsp chopped
1/2 cup thinly sliced
- In a small bowl, whisk together vinegar, mustard, and honey until smooth. Whisk in buttermilk until well combined. Whisk in herbs, garlic, salt, and pepper; set aside.
- Add the greens to a serving bowl and toss with radishes and raisins. Drizzle with vinaigrette and toss again, or serve vinaigrette at the table. Sprinkle each salad with sunflower seeds.