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Radish Carrot Salad
This satisfying salad is peppery and crisp, the perfect side dish to any meal!
Course
Salad
Cuisine
American
Author
Marlynn Schotland
Ingredients
1
medium carrot, peeled
6-8
radishes, de-stemmed and thinly sliced
2
cups
baby arugula
3
tablespoons
extra virgin olive oil
1
garlic clove, finely minced
1
tablespoon
fresh lemon juice
1
tablespoon
red wine vinegar
salt
pepper
2
tablespoons
salted pepitas
Instructions
Use a vegetable peeler to peel the carrot into ribbons
In a small bowl, mix together the olive oil, lemon juice, garlic, and red wine vinegar.
In a large bowl, mix together the arugula, radish slices, carrot ribbons, and the dressing. Sprinkle salted pepitas over the top. Serve immediately.