RECIPES: Orange-Radish salad with chile

ORANGE-RADISH SALAD WITH CHILE

Serves 6 to 8 as a side dish, and halves easily.

Bracing says it all about this salad. Sweet, soft chunks of orange, radishes full of crunch and snappiness and a little bite of chile here and there. Lemon and olive oil finish it off. Serve the salad on its own, with a few dollops of goat cheese if you'd like, or topped with shrimp or grilled meat. You can cut up everything in advance, but the salad's best tossed and then served.

• 3 bunches radishes (about 24), sliced into 1/8-in.-thick rounds

• 4 navel oranges, peeled and cut into 1-in. chunks

• 1 to 2 fresh jalapeño chiles, seeded and cut in 1/8-in. dice

• Juice of 1 lemon, or to taste

• 1/4 to 1/2 tsp. sugar

• About 4 tbsp. extra-virgin olive oil

• Salt and freshly ground black pepper to taste

Directions

In a serving bowl toss the radishes, oranges and jalapeños with the juice of half the lemon, 1/4 teaspoon of the sugar and 3 tablespoons of oil. Taste and add what you think is needed. Season with salt and pepper.

Nutrition information per serving of 8:

Calories95Fat7 gSodium7 mg

Carbohydrates9 gSaturated fat1 gCalcium30 mg

Protein1 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 fruit, 1 1/2 fat.