Photo: Anna Pelzer
Radish Salad With Parsley & Chopped Eggs
8 ingredients
8 servings
openrecipes
"Crisp radishes are the star in this savory spring salad."
Estimated Nutrition (whole recipe, rough)
485
Calories
12g
Protein
20g
Fat
58g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium shallots, minced
- 2 teaspoons Dijon mustard
- 3 tablespoons rice wine vinegar
- Salt and pepper, to taste
- 1/2 cup extra-virgin olive oil
- 4 cups thinly sliced radishes
- 1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
- 4 large hard-cooked eggs, in small dice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes