Author Notes: This is a light and refreshing salad using a variety of summer and spring vegetables. It can be easily pared with pork, chicken or fish. The heat of the radish and watercress, as well as, the ginger, gives it a nice “kick.” —Bohdanna
Serves: 4
Ingredients
Salad
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2
cups watercress, cleaned
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2
cups medley of tomatoes, red, yellow, orange, diced into small quarters
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5
pieces radishes, cleaned, ends cut off, thinly sliced
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1
piece red onion, small, sliced thinly into ringlets
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1/2
cup chives, chopped finely
Dressing
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1
tablespoon ginger, finely grated
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1
tablespoon soy sauce, light
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1
tablespoon vinegar, rice
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1
tablespoon sugar
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1
pinch salt and pepper, to taste
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1/4
cup juice of one large lime
Directions
- In a medium bowl, gently mix all of the salad ingredients together.
- In a separate small bowl, whisk together all of the dressing ingredients. Chill dressing in refrigerator for a few minutes.
- Arrange the salad on your serving plate, and pour the prepared dressing over the entire salad. Gently toss.
- Decorate with radish slices and chives, as a garnish.

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