CHEF JEFF — ONE BYTE AT A TIME: Radish-Cucumber Gorgonzola SaladSpringtime is salad time, and the following recipe is a snap to make.
By: Herald Staff Report,
Springtime is salad time, and the following recipe with fresh vegetables, a little oil and vinegar and a tasty cheese is a snap to make.
Radish-Cucumber Gorgonzola Salad
8 medium radishes, thinly sliced
1/3 English cucumber, thinly sliced
3 scallions, thinly sliced
¼ cup crumbled Gorgonzola cheese
2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons walnuts, chopped
Salt and pepper, to taste
Combine all ingredients in a medium bowl and serve.
Yield: Serves 2.
Approximate nutritional analysis per serving: 174 calories, 81 percent of calories from fat, 16 grams fat (4 grams saturated), 13 milligrams cholesterol, 4 grams carbohydrates, 2 grams fiber, 1 gram sugars, 6 grams protein, 202 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.