Cool and Zesty Crunchy Salad



So, so easy.  And so, so healthy.  And so, so good.  I didn’t even think I liked radishes until I made this.  I’ve been making it for a while but only today did I actually “measure” what I put into it.  So play around with it.  Add to or subtract from it.  Substitute things.  Make it a math lesson with the kiddos.  😉

It really doesn’t take much time at all to make, unless you’re like me and don’t like to use a food processor.  I enjoy the process of making uniformly chopped vegetables… which probably says a lot about me, but whatever.  🙂

And here it is:

Cool and Zesty Crunchy Salad
makes 8 half-cup servings

3-4 lg or 5-6 med radishes, chopped (about 1/4 – 1/3 c.)
1/4 lg red onion, chopped (about 1/2 c.)
1 lg carrot, chopped (about 1/3 – 1/2 c.)
1/2 lg cucumber, chopped (about 1 c.)
1 lg stalk celery, chopped (about 1/2 c.)
1/4 lg red bell pepper (about 1/3 c.)
1/4 lg orange bell pepper (about 1/3 c.)
1/4 lg yellow bell pepper (about 1/3 c.)
2 Tbsp. olive oil
pepper, to taste

Chop all of the veggies and place in a large serving bowl.  Drizzle olive oil over the veggies and toss to coat.  Add pepper if desired.  Or chopped green olives.  Or hot sauce.  Whatever floats your boat.  It is also fantastic with some salad leaves and your fave dressing. 010



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