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5
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22
votes
Radish Salad (Mock Potato Salad)
A crunchy & colorful low carb salad
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Mixing Bowls
Ingredients
6
cups
radishes
2
tablespoons
olive oil
salt & pepper
to taste
4
hard boiled eggs
chopped
2
green onions
sliced
¼
cup
dill pickles
chopped
½
cup
celery
chopped
4
slices
bacon
cooked & crumbled
Dressing
1
cup
mayonnaise
1
tablespoon
yellow mustard
½
teaspoon
seasoning salt
or to taste
½
teaspoon
black pepper
½
teaspoon
garlic powder
Instructions
Preheat oven to 400°F. Line a baking pan with parchment paper.
Wash radishes and cut in half if large. Toss with olive oil, salt & pepper. Roast 30 minutes or until tender. Cool completely.
In a large bowl whisk together the dressing ingredients.
Toss dressing, radishes and remaining ingredients in a large bowl.
Refrigerate for at least 2 hours before serving.
Nutrition
Calories:
595
kcal
|
Carbohydrates:
9
g
|
Protein:
11
g
|
Fat:
57
g
|
Saturated Fat:
10
g
|
Cholesterol:
218
mg
|
Sodium:
1046
mg
|
Potassium:
569
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
429
IU
|
Vitamin C:
27
mg
|
Calcium:
86
mg
|
Iron:
2
mg