This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"What a strange machine man is! You fill him with bread, wine, fish, and radishes, and out comes sighs, laughter, and dreams." -Nikos Kazantzakis
Roasted corn makes the perfect foundation for a great summer salad.This version with radishes hits all the right notes: sweet and savory corn, the sharp bitterness of the radishes, and just a hint of salt and vinegar.
Servings: 2 | Serving size: about 1 cup
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
|8 ounces||radishes (cut into 1/4 inch dice)|
|1 small||green onion (thinly sliced crosswise)|
|1 medium||rib celery (finely diced)|
|2 Tbsp.||fresh parsley (diced)|
|to taste||fresh ground black pepper|
|2 Tbsp.||white wine vinegar|
|4 tsp.||olive oil (divided)|
|2 ears||corn (cut the kernels from the cob)|
Place the radishes, green onion, celery, parsley, pepper, salt, vinegar, 3 teaspoons olive oil, and honey in a large mixing bowl.
Place a large skillet in the oven and preheat 375°F.
When the oven is hot, add 1 teaspoon olive oil and swirl to coat the pan.
Add the corn and place the pan in the oven.
Roast for 20 to 25 minutes.Toss occasionally.
Remove the pan from the oven and add the corn to the mixing bowl with the veggies and spices.
Fold together until blended.
Chill well before serving.
Serving size: about 1 cup
Amount Per Serving
|Calories 234||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 33g||11%|
|Dietary Fiber 5g||20%|
|Vitamin A 15%||Vitamin C 50%|
|Calcium 4%||Iron 8%|
|Vitamin K 80mcg||Potassium 731mg|