Mock Potato Salad

When roasted, radishes turn from sharp and bitter to tender and almost sweet. Texture-wise, they’re a perfect substitute for potatoes in this lightened-up version of the classic side-salad.

Directions

1. Preheat oven to 425 degrees Fahrenheit.

2. Coat radishes in two tablespoons olive oil, salt, and pepper for about 20 to 25 minutes.

3. Once cool, mix radishes with remaining salad ingredients.

4. Separately, whisk the dressing ingredients until well combined. Pour over salad and toss gently before serving.

Variations: If you want a smokey taste (and fleishig), add crumbled beef jerky on top.

Recipe tags

Barbecue BBQ Better for you Classic Crowd-pleaser Healthier Keto Lighter Low carb Marla Rottenstreich Mindbody_20 New Leaf Picnic Purple onion Roasted veggies Vegetables