Radish Salad With Parsley & Chopped Eggs

Crisp radishes are the star in this savory spring salad.

Step: 1

Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)

Step: 2

Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)

Step: 3

When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Per Serving: 184 calories; protein 4.1g; carbohydrates 5g; fat 16.6g; cholesterol 93mg; sodium 94.6mg.

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