SERVES: 4 | PREP TIME:
SERVES: 6 | PREP TIME: 15 min
SERVES: 4 | PREP TIME: 20 min
SERVES: | PREP TIME: 20 Min
2 teaspoons sugar
1 lemon, juiced
½ cup sour cream
8 For You® red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
½ For You® seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.
SERVES: 4 | PREP TIME: 10 min
SERVES: | PREP TIME:
SERVES: 8 | PREP TIME: 30 min
1 tablespoon freshly squeezed lemon juice
1 tablespoon raw, unfiltered apple cider vinegar
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper
2 medium sized For You® brand beets, peeled and sliced into matchstick sized pieces, (1 1/2 cups)
1 bag For You® brand radish MatchStixx™
2 pieces For You® brand red leaf lettuce, cleaned and dried
To make the vinaigrette, mix the lemon juice, apple cider vinegar, olive oil, salt and pepper.
Place the sliced beets and radishes in a bowl and toss together with the vinaigrette. Place the lettuce on two small plates. Spoon the beets and radishes over each lettuce leaf. Serve immediately or if you want to make ahead, mix the beets and radishes with the vinaigrette, cover and refrigerate.
SERVES: 4-6 | PREP TIME: 20 min
2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
½ cup extra-virgin olive oil
4 cups thinly sliced For You® red radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 large hard-cooked eggs, in small dice
Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)
Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)
When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.
SERVES: 4 | PREP TIME: 15 min
2 tablespoons honey
¼ cup plain nonfat yogurt
½ teaspoon ground cinnamon
¼ cup fresh orange juice
⅛ teaspoon each salt and pepper
1 large, ripe avocado, peeled and cut in slices
2 cups fresh apple; peeled, cored, seeded, diced
2 cups fresh mango, diced
2 cups fresh For You® blueberries, rinsed and drained
1 5-oz package or 8 cups of For You® salad greens
2 tablespoons chopped chives or green onion
2 tablespoons walnuts, toasted, chopped coarsely
Whisk together all dressing ingredients, set aside. Place avocado slices, apple, mango and blueberries in a medium bowl and toss with ¼ cup of dressing. Toss salad greens in large bowl with remainder of dressing, and distribute evenly on each of six salad plates. Place an equal portion of the fruit/avocado mixture on top of each greens serving. Sprinkle with chopped chives and toasted walnuts to serve.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).
SERVES: 2 | PREP TIME: 20 min
2 carrots, ribboned or grated
1 handful fresh For You® blueberries
½ handful sunflower seeds
equal parts olive oil and lemon juice
salt and black pepper to taste
Grate or ribbon carrots into a bowl. Toss on blueberries and sunflower seeds. Whisk oil, lemon juice and pepper together. Pour over carrot mixture. Toss to coat.
Credit: Mark Bittman in the New York Times.