This cooling summertime salad is a perfect compliment to any meal.  Today for lunch I prepared this radish salad atop a mixture of leftover whole grains; brown rice and quinoa.  For a fresh dinner idea, this salad also pairs well alongside grilled tempeh or tuna steak.

Ingredients

Salad:

• 4 radishes, thinly sliced
• 4 parsnips, thinly sliced
• 2 apples, cored, seeded and thinly sliced
• 1 lb. fresh spinach greens, chopped

Dressing:

• 2 tsp. honey
• 4 Tbsp. balsamic vinegar
• 2 Tbsp. lemon juice
• 1/4 cup raw peanuts
• 1/2 cup plain Greek yogurt
• 2 Tbsp. chopped cilantro
• 1 tsp. Nu-Salt
• 1/4 cup olive oil

Directions

• In a medium-sized bowl, combine radish, parsnip, apple and lemon juice with chopped spinach.
• In a separate small bowl, combine balsamic vinegar, Nu-Salt and honey.  Slowly whisk in oil, Greek yogurt and cilantro.  Add peanuts and mix well until peanuts are completely coated with dressing.
• Drizzle dressing evenly over salad and serve.
• Enjoy!