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0.0 – 0 reviews • Fruit
| Total: |
40 min |
| Prep: |
40 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 bunch large red globe radishes
- 4 large navel oranges
- 2 tablespoons freshly squeezed orange juice
- 1 1/2 teaspoons orange-flower water*
- 1 teaspoon confectioners’ sugar
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. (Remove all the white pith from the orange with a sharp paring knife and then, holding the orange in one hand, run the knife around each segment inside the membrane. Do this over a small bowl to catch the juice.) Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
65 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
3 g |
| Sugar |
11 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
11 mg |
