Raw Spring Vegetable Salad with Goat Cheese

D wouldn't eat this. I ate it but didn't like it very much. We have decided we just don't like goat cheese. That said, D also doesn't like carrots or radishes, so I was quite shocked when he picked this out to have this week.

Very easy to make, and it used up the rest of the goat cheese that we had from earlier in the week.

Raw Spring Vegetable Salad with Goat Cheese

Here a simple dressing coats crisp shavings of raw carrots and radishes.

2 medium carrots
1/4 cup thinly sliced spring onion
1 (8-ounce) bunch radishes with tops
1 tablespoon thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese, cut into 8 slices

1. Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.

2. Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.

3. Arrange goat cheese on a serving platter; top with salad. Serve immediately.

Yield: 4 servings (serving size: 2 cheese slices and about 1 cup salad)

CALORIES 132 ; FAT 9.5g (sat 4.6g,mono 3.8g,poly 0.6g); CHOLESTEROL 13mg; CALCIUM 73mg; CARBOHYDRATE 6.4g; SODIUM 309mg; PROTEIN 6.2g; FIBER 2g; IRON 1.1mg

Cooking Light, APRIL 2009