Radish & Pine Nut Salad
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp red wine vinegar
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp dried parsley
  • 3 cups thinly sliced radishes
  • 2 tbsp pine nuts, toasted
  1. Whisk together olive oil, orange juice, vinegar, salt, pepper, and parsley till well combined (or shake in a lidded mason jar). Pour over radishes.
  2. Add pine nuts and toss to combine. Best if served immediately, but can be refrigerated up to 1 day.
Recipe adapted from March 2016 issue of Cooking Light.
Recipe by Heart & Stove at http://heartandstove.com/radish-pine-nut-salad/