Radish and Mushroom Mixed Leaf Salad,. Add mushrooms and radishes and mix well. Cut prunes into halves or quarters. Add prunes, walnuts and arugula with mushrooms and mix shortly.

Cucumbers and radishes are the perfect pair for a refreshing summer salad. Toss in peppery radish leaves for even more flavor. Thinly slice the fennel bulbs, mushrooms and radishes. You can cook Radish and Mushroom Mixed Leaf Salad, using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Radish and Mushroom Mixed Leaf Salad,

You need 1 bag of Mixed Baby Leaf Salad.
It's 4-5 of medium Radish.
It's 3-5 of Chestnut Mushrooms.
Prepare of Olive Oil spray.
It's 3-5 of Baby Plum Tomatoes.
It's of Served here with :-.
Prepare 3 of Hard Boiled Eggs.
It's of Favourite Cheese.

Put them in a salad bowl and season lightly with salt and pepper. With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Why make a salad of only red radishes when you can use a mix of Easter Egg and Watermelon radishes too?

Radish and Mushroom Mixed Leaf Salad, step by step

Rinse salad if required, drain and put in a large bowl..
Wipe, slice and dice the Mushrooms. Add to bowl..
Wipe, remove tops and roots from Radish’s. Slice, dice and add to bowl..
Wipe and slice the Tomatoes, add to bowl..
Stir and spray lightly with the Olive Oil spray until everything is shiney. (This adds the taste of Olive Oil without everything dripping oil, and calories!).
If using, add the hard boiled eggs to a small side dish, alongside several slices of your favourite Cheese. Enjoy!.

Going to the farmers' market is the time to be shamelessly superficial, picking these up in place of the more commonplace varieties at the supermarket. Radish raita is made of raw grated radish; hence, all of the root vegetable's wonderful nutrients remain intact. Raw chopped onions give the raita a crunchiness as Adding raw coconut sauce is optional; however, it helps reduce the strong odor of radish and makes the raita more delicious and nutrient-rich. Rinse the birch leaves, pluck and shake dry. Mix the yogurt with the cream and the lemon juice, season with salt and pepper to taste, dollop over the dish and serve immediately.