Best 8 Radish Salad With Parsley Chopped Eggs Recipes
Radish salad with parsley chopped eggs is a refreshing, crunchy, and flavorful salad that is perfect for a light lunch or dinner. The radishes provide a peppery bite, the parsley adds a fresh, herbaceous flavor, and the chopped eggs add a creamy richness. This salad is also very easy to make, and can be prepared in just a few minutes. If you're looking for a healthy and delicious salad that is packed with flavor, then this radish salad with parsley chopped eggs is the perfect recipe for you.
Here are our top 8 tried and tested recipes!
PARSLEY SALAD WITH FENNEL AND HORSERADISH
I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.
Provided by Alison Roman
Categories easy, salads and dressings, appetizer, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
- Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
EGG SALAD WITH BACON AND HORSERADISH
Make and share this Egg Salad With Bacon and Horseradish recipe from Food.com.
Provided by iris5555
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Gently combine the eggs, celery, scallions, bacon and caraway seeds in a medium sized bowl.
- Mix the horseradish and mayonnaise and fold into the salad.
- Season to taste with salt and pepper.
- Garnish with parsley.
Nutrition Facts : Calories 318.8, Fat 26.6, SaturatedFat 8.8, Cholesterol 307.9, Sodium 505.2, Carbohydrate 4, Fiber 1.6, Sugar 1.5, Protein 15.2
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
RADISH SALAD WITH PARSLEY & CHOPPED EGGS
Crisp radishes are the star in this savory spring salad.
Provided by Allrecipes Member
Categories Vegetable Salads
Yield 8
Number Of Ingredients 8
Steps:
- Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
- Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
- When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 5 g, Cholesterol 93 mg, Fat 16.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 94.6 mg, Sugar 1.7 g
EGG AND RADISH SALAD
Make and share this Egg and Radish Salad recipe from Food.com.
Provided by Tinks
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients, except dill, and place in a serving bowl.
- Dill is the garnish.
Tips:
- When choosing radishes, look for firm, crisp ones with bright red or purple skin.
- Radishes can be eaten raw or cooked. When eaten raw, they have a crisp, peppery flavor. When cooked, they become softer and sweeter.
- Radishes are a good source of vitamin C, potassium, and fiber.
- To make a simple radish salad, slice the radishes and toss them with your favorite dressing. You can also add other vegetables, such as cucumbers, carrots, or bell peppers.
- Radishes can also be used in stir-fries, soups, and stews.
Conclusion:
Radishes are a versatile and delicious vegetable that can be enjoyed in many different ways. They are a good source of vitamins, minerals, and fiber, and they can be used in a variety of dishes. So next time you're looking for a healthy and flavorful addition to your meal, reach for a radish.
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