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March 8, 2011

Radishes

Tips, Tricks, and a Recipe

Radishes

By Leanne Ely, C.N.C

Not many people think of radishes as something more than a salad garnish – you know, pretty, but not something you necessarily want to eat. But radishes are actually great for snacks and including in meals! They’re spicy and sweet, rich in potassium, ascorbic and folic acid, vitamin B6, and calcium. A whole cup is only 20 fat free calories! So start thinking outside the garnish!

Here’s Today’s TRICK:

Before storing in the refrigerator, be sure to remove the tops of the radishes and they’ll last up to 7 days. And one more little trick: you can use radishes in place of turnips in recipes!

Here’s a TIP:

Before preparing, use a vegetable scrubber and wash under cold water.

And Your RECIPE:

Chicken Radish Salad
3 cups cubed cooked chicken
4 eggs, hard boiled, chopped
1 carrot, julienned
1 cup radishes, sliced very thin
1 apple, chopped
1 cucumber, chopped
3 green onions, chopped
1 teaspoon fresh squeezed lemon juice
1/2 to 1 cup Greek yogurt
Salt and pepper to taste

In a large bowl mix all ingredients together, adjusting the yogurt to your liking, salt and pepper to taste. Serve on a bed of lettuce, or in pitas, or wraps.

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