From the “Rolling Prairie Cookbook” compiled by the Rolling Prairie Farmers alliance in Northeast Kansas, edited by Nancy O’Connor
2 cups thinly sliced radishes
3-4 green onions, finely chopped
4 Ounces Feta cheese, crumbled
10-12 Kalamata Olives, pitted and chopped
1 Tablespoon fresh mint, chopped
1/4 teaspoon sea salt
Black pepper, freshly ground
1 1/2 Tablespoons Olive Oil
1 Tablespoon freshly squeezed lemon juice
Toss together the radishes, green onions, Feta, olives, and
fresh mint. Season to taste with salt and pepper. Toss again.
Whisk the olive oil and lemon juice together and pour over
the mixture. Toss to coat vegetables with dressing.
This snappy mixture is good tucked into a pita pocket or
added to a simple green salad to serve as the embellishment
and the dressing. Even if radishes aren’t your favorite, you
might be surprised by this recipe.
