You’ll love this fresh and crunchy radish salad with sweet English cucumbers, tart feta cheese, and briny olives. (Sponsored)
Hi folks! It’s another 5 Ingredient Friday. This week’s offering is a summer fresh radish salad and a Celtic Sea Salt Giveaway.
Cruising through the farmers market last week I couldn’t pass up these gorgeous purple radishes. The pink and purple caught my eye and not wanting to waste their beauty buried in a bed of greens, I opted to make them the star of the show.
I’m really enjoying 5 Ingredient Friday this time of year. There is such an abundance of fresh ingredients, it’s not hard to envision recipe after recipe.
My problem is I buy so much produce that it’s tough for just the two of us to get through it all before it starts losing its appeal. I was determined not to let that happen to my radish find.
This simple radish salad with its bright and zingy flavor makes a terrific side for these baked pork chops. I’ll definitely pick up radishes more often, they really add zip to the plate.
Shake It Up!
For those in the family who don’t like radishes, sliced Roma tomatoes would be perfect with shredded Parmesan cheese instead of feta.
Before I leave you today, if you recall, Monday’s recipe for whole grain banana pancakes was sponsored by Celtic Sea Salt. Being the generous company they are, Celtic is offering one lucky reader in the US a chance to try a variety of sea salts.
This giveaway starts August 6, 2016, and will run until August 13, 2016. Sounds a bit confusing, but I didn’t get this post off in time for you to enter with Rafflecopter today, so I truly hope you’ll mark your calendars and enter this coming week!
Good luck and have a terrific weekend!
Radish Salad with Cucumbers, Feta Cheese, and Olives
20 minPrep Time
20 minTotal Time
- 2 cups radishes, sliced
- 2 cups English cucumber, sliced
- 8 tablespoons low fat feta cheese, crumbled
- 8 tablespoons kalamata olives, sliced
- 4 teaspoons olive oil
- Slice vegetables and arrange in a circular layer on four salad plates. Top each plate with 2 tablespoons feta cheese, 2 tablespoons olives and 1 teaspoon of olive oil drizzled on top. Season with salt and pepper to taste.
Food energy: 124kcal
Weight Watchers PointsPlus 5
Saturated fatty acids: 3.68g
Total fat: 9.92g
Calories from fat: 89
Carbohydrate, by difference: 5.08g
Total dietary fiber: 1.88g
Total sugars: 2.67g
PS – If you like the look of those baked pork chops, to make them take 1/4 cup of your favorite mustard and mix it with a few tablespoons of water. Dredge boneless pork chops through the mustard mixture, then through 1 – 1 1/2 cups panko breadcrumbs seasoned with salt and pepper. Bake at 350 degrees for 20 – 25 minutes until no longer pink in the center. Super easy, right?