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.

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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!

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