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Radish and Ricotta Salata Salad

Developed by Cara Anselmo, MS, RDN

 

Servings: 2

Serving size: 2 ½ cups

 

1 cup sliced radishes

1 cup loosely packed chopped radish greens, stems removed

⅔ cup chopped salata cheese (¼-inch pieces; can also use other cheeses)

⅓ cup peeled and chopped clementine (½-inch pieces; about 1 clementine)

2 tablespoons chopped pistachios

1 cup loosely packed fresh mint leaves, roughly torn, stems removed

1 tablespoon extra-virgin olive oil

⅛ teaspoon of salt

½ teaspoon freshly ground black pepper

 

Cooking instructions: In a large mixing bowl, stir together all ingredients until combined. Portion into 2 servings and serve immediately.

(Nutrition Per Serving: 252 calories, 19 g total fat, 7g saturated fat, 279mg Sodium, 12g carbohydrate, 3g fiber, 5g sugar, 10g protein)

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