I was looking for a different kind of salad that would use a bunch of fresh radishes that were lying around the vegetable bin and needing to be used in a food dish. I did an Internet search for salads using radishes and turned up Grape and Feta Salad, which called not only for my radishes but the contents of several other partial containers of items that awaited use.
Other than the perquisite chopping time, this vitamin-loaded salad was quick to prepare. Need to fill out the Easter menu with a colorful and nourishing side dish? This will do it for you.
Grape and Feta Salad
1 head iceberg lettuce, rinsed, dried, and torn into bite-sized pieces (I substituted red-leaf lettuce)
1 head leaf lettuce, rinsed, dried, and torn into bite-sized pieces (I substituted torn spinach)
2 carrots, sliced
8 ounces broccoli florets, chopped
5 radishes, chopped
3 roma (plum) tomatoes, diced
1 pound red seedless grapes, sliced
1 cup sliced almonds
1 5/8 cups crumbled feta cheese
1 cup Greek vinaigrette salad dressing (your choice of prepared, low-fat dressing)
In a large serving bowl toss together the iceberg lettuce, leaf lettuce (or substitutions), carrots, broccoli, radishes, and tomatoes. Place the grapes on top. At this point if you wish, you may chill the salad until serving time. Just before serving sprinkle in the almonds and feta cheese. Toss with the salad dressing to taste, if desired. Makes 8 servings. (Source: allrecipes.com)