Salads

Cucumber Wrapped Veggie ‘Sushi’ with Radish Sticks

Wednesday, June 3rd, 2015

Ingredients

2 SUNSET English cucumbers, shaved into long strips (24 strips)

1 SUNSET green bell pepper, cut into thin strips about 3” tall

1 SUNSET red bell pepper, cut into thin strips about 3” tall

1 carrot, cut into sticks about 3” tall

¾ cup DANDY® Ready-to-Eat Radish Ministicks

24 cilantro sprigs

¼ cup low fat cream cheese

¼ cup goat cheese

1 teaspoon vinegar

⅛ teaspoon salt

pepper to taste

Directions

1. Prepare all vegetables and set aside in individual bowls. Shave long strips of English cucumber with a vegetable peeler.

2. Add cream cheese, goat cheese, vinegar, salt, and pepper to a small bowl and stir until smooth and creamy.

3. Lay one cucumber strip on a flat surface. Add 1 tablespoon of cheese filling to one end of the strip, spreading it to cover about 2 inches. Add a few of each vegetable and a sprig of cilantro.

3. Starting at the filling end, roll the vegetables up in the cucumber strip tightly. Chill before serving.

serves: 12

cal/serving: 43

prep time: 35 min

Radish and Cucumber Salad with Fresh Dill

Wednesday, June 3rd, 2015

Ingredients

¾ cup Greek yogurt

1 tablespoon light mayonnaise

1 tablespoon vinegar

½ teaspoon salt

1 English cucumber, thinly sliced

3 cups DANDY® Ready-to-Eat Radish Coins

½ cup scallions, chopped (about 3-4)

1 ½ tablespoons fresh dill, finely chopped

Directions

1. Add Greek yogurt, mayonnaise, salt, and vinegar to a bowl and mix until smooth.

2. Add cucumber, radish coins, scallions, and dill. Toss lightly and refrigerate. Serve chilled.

serves: 6

cal/serving: 46

prep time: 10 min

total time: 1 hr

Shrimp Salad with Greek Yogurt Dressing

Wednesday, June 3rd, 2015

Ingredients

½ cup Greek yogurt

1 tablespoon light mayonnaise

½ teaspoon cider vinegar

1 teaspoon Old Bay Seasoning

1 tablespoon lemon juice

dash of hot sauce

1 pound cooked shrimp, peeled and deveined

½ cup chopped celery

½ cup DANDY® Ready-to-Eat Radish Ministicks

¼ cup onion, minced

½ cup English cucumber, diced

salt and pepper to taste

Directions

  1. Combine Greek yogurt, mayonnaise, vinegar, Old Bay, lemon juice, and hot sauce in a medium bowl.
  2. Cut shrimp into ½ inch pieces.
  3. Add shrimp, celery, radish sticks, onion, and cucumber to bowl. Toss lightly. Season with salt and pepper to taste. Toss again.
  4. Chill for at least one hour. Serve in lettuce cups, with crackers, or on a roll.

serves: 4

cal/serving: 130

prep time: 15 min

total time: 1 hr 15 min

Cold Radish and Pecan Farro Salad with Dried Cranberries

Wednesday, June 3rd, 2015

Ingredients

1 cup farro

2 cup mixed greens

½ cup parsley, minced

½ cup mint, minced

⅔ cup pecans

¼ cup walnut oil

¼ cup raspberry vinegar

1 cup DANDY® Ready-to-Eat Radish Coins

¼ cup shallot, minced

¼ cup olive oil

1 cup dried cranberries

salt and pepper to taste

Directions

1. Rinse 1 cup of farro and place it in a pot with 3 cups of water. Bring to a boil and then reduce heat to medium low. Cook farro for 25-30 minutes or until firm but tender. Drain off any excess liquid. Cool slightly and then place in refrigerator to cool completely.

2. Add farro and remaining ingredients to a bowl and toss lightly. Season with salt and pepper. Serve cold.

serves: 8

cal/serving: 345

prep time: 40 min

total time: 1 hr 40 min