Mushroom Radish Salad

Prep Time 10 Minutes

Cook Time 5 Minutes

Calories per seving 181

Fat 9g

Cholesterol 0mg

Sodium 121mg

Carbohydrates 24g

Fiber 3.5g

Sugar 14.5g

Protein 3g

2 Tbsp walnuts
7 oz brown mushrooms
1 bundle radishes
4 Tbsp white wine vinegar
4 tsp hot Dijon-mustard
3 tsp honey
2 Tbsp olive oil
salt, pepper
organic orange zest
7 oz Sunsweet^® Pitted Prunes
1 small handful of arugula
salad leaves for garnish

Chop walnuts coarsely and briefly roast in a coated pan. Clean the mushrooms and radishes and cut into slices. Stir vinegar with mustard, honey and olive oil. Season with salt, pepper and orange zest. Add mushrooms and radishes and mix well. Cut prunes into halves or quarters. Wash arugula and shake dry. Add prunes, walnuts and arugula with mushrooms and mix shortly. Serve on top of salad leaves.