Radish Salad with Raspberry Poppy Seed Vinaigrette turned out to become a quick family favorite dish and one of the prettiest salads I have ever seen. This would be a lovely salad to bring to a dinner party or potluck. It is even lovely enough to qualify as a stunning (and healthy) holiday side dish.
I went to the store and I fell in love. Purple. Red. Tubular. Fresh. Spicy. Beautiful radishes. The nice thing about falling in love at the store is that you don’t have to wait for something to love you back. So I bought them and made them my very own.
When I returned home, I remembered that I didn’t really like radishes because of their strong bite. The bad thing about falling in love with something that gets fresh with you at the store is that you can’t give it back.
Thankfully, I discovered a beautiful raspberry and poppyseed salad dressing that was sweet and balanced out the bitterness radishes can sometimes have.
Radish Salad with Raspberry Poppy Seed Vinaigrette
Radish Salad
- 3 bunches radishes, rinsed well, and sliced
- 1 cup celery tops with leaves, diced
- 3/4 cup chopped pecans
- 1 cup sweetened dried cranberries
- 1/4 medium red onion, thinly sliced
- 1 recipe raspberry dressing recipe (below)
- 1 cup microgreens for garnish
Stir all ingredients together except microgreens and serve chilled. Top with beautiful, fresh microgreens.
Raspberry Vinegarette
- 1/4 cup of olive oil
- 1 tablespoon balsamic vinegar
- 1/4 a cup raspberry jam
- 1 teaspoon poppy seeds
- Dash of sea salt
- Dash of coarse ground pepper
Place raspberry vinegarette salad dressing ingredients a jar and secure with a lid and shake well until emulsified together. If you don’t use it all, you can save any extra raspberry poppy seed vinegarette dressing and use it again another day.
I love radishes.