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Xmas-y Salad recipe from SF Chronicle

Jean's picture

I just ran across this recipe in an email. It really sounds Christmas-y with the reds and greens. My problem would be getting my hands on fresh dill weed at this time of year.

Chopped Radish Salad with Yogurt-Dill Dressing

From Chronicle columnist Amanda Berne.

1 cup chopped celery
1/2 cup chopped green onion
1 cup chopped radishes
1 cup chopped green beans
1 cup chopped red bell pepper
1/2 cup low-fat plain yogurt
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh dill
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
8 whole leaves butter lettuce washed and dried

INSTRUCTIONS: Mix together the celery, onion, radishes, green beans and bell pepper in a salad bowl.

In a small bowl, mix together the yogurt, olive oil, dill, lemon juice, salt and pepper. If the mixture is too thick, add more lemon juice or a little water.

Toss the dressing with the vegetables and put a few spoonfuls of the salad in each lettuce leaf.

Serves 8

Birthdays are good for you. The more you have, the longer you live.

A  clear conscience is usually the sign of a bad memory.
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msm-s's picture

(post #35304, reply #1 of 9)

indoor herb gardens seem to be a popular gift; i've seen them here and there. get yourself one for Christmas and use the dill. the salad sounds nice, although some combinations i'm not sure are to my taste, i think i'll make it as posted and adjust the next time if needed. thanks

nutcakes's picture

(post #35304, reply #2 of 9)

I am wondering if that is meant as a winter recipe. Regardless, thanks. I am looking for uses for dill for my Ukraine visitor! Sounds somewhat interesting. I have never made a thing from that particular columnist. She does some kind of easy-cooking-for a week column that has never grabbed my interest. 

annieqst's picture

(post #35304, reply #3 of 9)

I always throw pomogranate seeds, orange slices, very thinly sliced red onion & celery with my greens for my Christmas salad.

Jean's picture

(post #35304, reply #4 of 9)

Nice colors--do you have a favorite dressing to go with that?

Birthdays are good for you. The more you have, the longer you live.

A  clear conscience is usually the sign of a bad memory.
help to provide free mammograms for women in need
annieqst's picture

(post #35304, reply #5 of 9)

I wish it was more creative Jean, but it's just a riff on a vinaigrette...a bit of OJ, white balsamic & olive oil along with a dusting of grated orange peel.

wonka's picture

(post #35304, reply #6 of 9)

I'm making this recipe this year. It's really nice.


1 tbsp        Cider vinegar

¼ tsp         Salt & pepper, each
3 tbsps      Walnut oil
1 tbsp        Finely chopped shallot
5                Beets (1 ¼ pounds, 2 ½” diam.) (or 2 lg beets, cut to choice size)
1 tbsp        Olive oil
4 cups        Torn mixed salad greens (or 1 mix greens salad bag, serves 4 people)
½ cup        Walnuts, toasted (best to do this ahead)
¼ cup        Unripened soft goat cheese, cut into small pieces

To taste     Salt & pepper

In small bowl, whisk together vinegar, salt and pepper. Gradually whisk in oil. Whisk in shallot.

Peel beets and cut each beet into 8 wedges; put in bowl. Drizzle oil over beets, tossing to coat.  Put beets in 13X9” baking pan . Cover tightly with foil and bake at 350F for 40 minutes. Uncover and bake for 10 minutes, or until tender.

Remove beets from pan and let cool to room temperature.

Place equal portion of greens on each of 4 large plates. Arrange an equal portion of beets on top of each plate of greens. Sprinkle each serving with an equal portion of walnuts and goat cheese.

Whisk vinaigrette and drizzle each salad with about 1 tbsp vinaigrette. Sprinkle with salt and pepper to taste.  Makes 4 servings.

annieqst's picture

(post #35304, reply #7 of 9)

I LOVE beet salads!

wonka's picture

(post #35304, reply #8 of 9)

I do too but hubby hates beets, so I usually try to make something with them when we have others over.

Gretchen's picture

(post #35304, reply #9 of 9)

These would be even better if you didn't wrap in the foil but left them to caramelize on the edges.