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- (with carrots and red cabbage added)
- 1/2 small onion, thinly sliced and separated into rings
- 1/2 small watermelon radish, thinly sliced and cut into bite size pieces
- 1 avocado, peeled, sliced and cubed
- 1 small cucumber, thinly sliced, cut slices in half
- 8 slices crispy bacon, crumbled
- 4 hard-boiled eggs, peeled and each cut into 4 wedges
- 4 oz garlic and herb goat cheese, crumbled
- Sweet Balsamic Vinaigrette or Vinaigrette of your choice
- Divide salad mix between 4 serving plates
- Top salad greens with thinly sliced onions
- Top with watermelon radish, avocado and cucumber
- Divide crumbled bacon between plates, roughly 2 slices per serving.
- Top salads with 1 quartered egg per serving,
- Top each serving with crumbled garlic and herb goat cheese
- Serve with a Balsamic Vinaigrette or Vinaigrette of your choice.
- Watermelon Radish Salad with Avocado Vinaigrette
- Recipe adapted from: Williams-Sonoma Cooking from the Farmers' Market
- By Tasha DeSerio and Jodi Liano
- Photo from Williams-Sonoma
- This salad from Williams-Sonoma would also make a Festive Christmas Salad~
- 1 shallot, minced
- 1 1/2 T fresh lemon juice
- 1 1/2 T white whine vinegar
- salt to taste
- 1 avocado, halved, pitted and diced
- 1/4 cup olive oil
- 2 heads romaine lettuce, torn into bite size pieces
- 1 watermelon radish, thinly sliced
- 1/4 cup chopped fresh cilantro
View Full Recipe at Turnips 2 Tangerines
