This salad dressing recipe features garden fresh radish greens! Most people gobble up the red radishes and toss the greens aside, either to the compost or the chickens. But radish greens are edible and a great addition to homemade salad dressing.
This Caesar salad dressing is another favorite around here!
Originally published March 2011; this post has been updated.
The Handcrafted Pantry
Ready to DIY your pantry with more wholesome ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.
This salad dressing recipe is no-fuss — simply blend the ingredients up in your blender or food processor and serve.
When you’ve made yourself a batch of pickled radishes, be sure to save the greens. The gorgeous green coloring of this dressing comes from fresh radish greens.
Just one more way to sneak fresh greens into your diet.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
You can also serve this recipe as a dip for a vegetable platter.
Radish Leaf Salad Dressing
Topping a salad with homemade dressing is one of the easiest “green” swaps you can make. No more plastic bottles heading to the landfill from your house!
Radish Greens — Radish leaves are entirely edible. They do have a bit of a fuzzy texture that can be off-putting to some people; blending them up into a recipe like this solves that problem.
Sour Cream — You can use store-bought sour cream or try making your own. If you like more tang to your salad dressing, you can substitute plain yogurt for up to half of the sour cream.
Garlic — Peel the cloves and leave them whole. The blender will make quick work of it. Can you use powdered? You could, but…
Olive Oil — Use a good quality extra virgin olive oil.
Balsamic vinegar — Traditional balsamic vinegar hails from the town of Modena in Italy. The process of making it is complex but nets a mild and sweet flavor.
Combine all ingredients together in a blender of bowl of a food processor. Blend until smooth and creamy.
Transfer leftover salad dressing to an airtight container and keep in the fridge for up to a week.
★ Did you love this recipe? Be sure to give it a star rating below! ★
- 1 cup radish greens (from one bunch)
- 1 clove garlic
- 3/4 cup sour cream
- 1/8 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Measure all ingredients together in a blender or bowl of a food processor. Process until smooth.
- Serve with salad or as a veggie dip.
You can use store-bought sour cream or try making your own. If you like more tang to your salad dressing, you can substitute plain yogurt for up to half of the sour cream. You can also serve this as a dip for a vegetable platter.
Store leftover dressing the an airtight container in the refrigerator for up to a week.
Nutrition Information:Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 61Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 283mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g