Foodie Friday

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Healthy Recipe of the Week

The flowers are starting to bloom, birds chirping, days growing longer, and weather warming, Spring is in the air!

Let’s toss up a healthful Spring salad!

Fennel and Radish Salad


  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon White Balsamic Vinegar
  • 1/2 teaspoon Whole-Grain Mustard
  • 1/4 teaspoon Salt
  • 6 cups Salad Greens (of choice) 
  • 1 cup Fennel (thinly sliced)
  • 1/4 cup Radish (sliced)


Whisk together olive oil, white balsamic vinegar, whole-grain mustard, and salt. Toss with the salad greens, sliced fennel, and sliced radish.

Yields: 4 servings 






CSPI. (2023, April). Dish of the month.  Nutrition Action.

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