We all do it. We spend an hour or more on a main course for dinner and when it is done, we look around and have nothing else to eat. It happens to me all the time. I get so caught up in the main course, the side dishes are an afterthought. Luckily for me, I always have fresh produce around and am always able to pull off a delicious side dish in less than 10 minutes with minimal ingredients.
I have decided to share more of those. In the colder months, it’s harder to do something on the fly, but there’s always salad. Salad nowadays doesn’t mean just a lettuce salad, it involves everything from fresh fruit and whole grains to unusual greens and exotic vinaigrettes.
I always keep radishes in my fridge over the summer. I like to snack on them. They are the perfect crunch mixed with spice. Nature’s original chip? Maybe, I love them. I always seem to have oranges as well. The kiddos like the smaller clementines for their lunches, but sometimes, I keep the larger oranges around.
I didn’t figure that anyone needed a picture on how to slice a radish, but I wasn’t sure if everyone knew how to get orange segments out without all the fiber. I’ll be honest, I have a hard time throwing away the bulk of the orange, but I am sure to squeeze every last bit of juice out of it.
I will genuinely be sad when I watch all of my herbs kick the bucket at the first frost and if I can bring them inside, I definitely will. It is so nice to pull a few leaves off whenever I need them. I tore up the mint to put in the salad.
It’s really just a pretty salad. Low in calories, no fat and super refreshing. And talk about a vitamin C punch. I should call this the immunity boost salad.
- 3 cups radishes, sliced
- 2 oranges, segments cut out
- ¼ teaspoon salt (optional)
- ¼ cup chopped fresh mint, or 1 T dried mint
- Cut radishes into slices and add to serving dish
- To segment the orange: Set orange on cutting board and cut off both ends of the peel, careful not to cut into the flesh part of the orange. Starting at the top, begin to cut off the peel by slicing down between the white and the flesh part of the orange. When all of the peel has been cut away, carefully take a knife and cut out each segment and add to the radishes
- Squeeze the remaining juice into the serving bowl
- Tear mint leaves over the salad and add ¼ t salt if desired - toss to combine