Every time I make this salad it brings back a lot of childhood memories for me. Living in Ukraine, when I was a little girl, this was the first garden-fresh vegetable salad I remember my mother making for us. It appeared in the spring and continued as long as the vegetables grew. It stuck with me as a childhood favorite. We kids loved it so much and looked forward to it because it was the first fresh salad after cold winter months of canned food. There were no fresh vegetables at the local grocery store during winter months back then; the grocery market systems…
… were much different there and then. When the backyard produce began to appear, it was much welcomed. It was my mom’s favorite and quickly became mine. So this salad is special to me now as it was then. These days we can make any salad at any time of the year. Cold winter months are no issue, we have access to these vegetables and many others at the grocery store, for which we should be very thankful to God. We are not better than people then or deserve this privilege more than people in other parts of the world who may not have access to fresh fruit and vegetables during any season. As good as store bought vegetables are, they still can’t compare to the freshness and sharp flavors of freshly picked garden radishes and green onion, you should try it that way first.
Mom used sour cream for dressing in this salad, which is very scrumptious. But lately, I substitute it with Greek Yogurt, which adds more nutrients to a salad and adds more protein. There isn’t too much of a difference in taste between them, so you can use either. This salad goes perfectly with just about any main protein dish. I use this salad a lot when on the 10-day diet, using Greek Yogurt for the dressing.
I would love to hear about your favorite salads and childhood memories. About the salads you remember from your childhood shared with your mom. Leave comments below, I look forward to reading them! 🙂
2 bunches – radish
2 large bunches – green onion
Dressing and Seasoning:
1 cup (225 g) – Greek yogurt
Salt and pepper (to taste)
1. Rinse and cut radish and green onion. Place them into a large bowl.
2. Add Greek yogurt, mix it well and add salt and pepper to taste. Mix it again and serve right away. (The veggies will release some water, so I prefer to add the dressing right before serving.)
- 2 bunches – radish
- 2 large bunches – green onion
- Dressing and Seasoning:
- 1 cup 225 g – Greek yogurt
- Salt and pepper to taste
- Rinse and cut radish and green onion. Place them into a large bowl.
- Add Greek yogurt, mix it well and add salt and pepper to taste. Mix it again and serve right away. (The veggies will release some water, so I prefer to add the dressing right before serving.)
If you make this recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
Kitchen item I used in making this recipe:
(If you need any of these items, simply press on the picture to order. Thank you for your support!)
I owned these Cutco knives for 6 years and cannot be happier with them. I have a set of 3 knives and an ice cream scoop. I haven’t had them sharpen yet, they are still pretty sharp. A must have tool!!!