• 1 bunch radishes (sliced)
• 1 red onion (thinly sliced)
• 1 cup white vinegar (distilled white vinegar)
• 1 Tbsp kosher salt
• 1 Tbsp sugar

Add radishes and red onions to a large quart size mason jar (or 2 pint size jars).  (You can add the vegetables to separate jars or put them together).  Add everything else, along with 1 cup of water, to a medium saucepan and bring to a boil.  Reduce heat slightly and continue to simmer for about 5 minutes until salt and sugar are dissolved.  Immediately pour the liquid over the radishes and onions until they are completely submerged.  Set aside to cool to room temperature (about 1 hour).  Then seal the jars with an airtight lid, shake to evenly distribute the liquid and any seasonings, and place the jar (or jars) in the refrigerator.

• 3 slices whole grain bread (cut or torn into bite size pieces)

If desired, you can add a little olive oil, salt and pepper (and other dry seasonings) to the pieces of bread.  Spread the pieces of bread onto a baking sheet in a single layer.  Bake for about 5-10 minutes until toasted and crunchy.  Remove from the oven and set aside to cool.

• 6 cups romaine lettuce (chopped, or greens of your choice)
• 1 cup sugar snap peas
• 1 avocado (peeled, pitted and chopped)

Add to a large bowl.  Set aside.

• 3 Tbsp olive oil
• 2 Tbsp lemon juice (juice from one lemon)
• 1 tsp dijon mustard
• 1/2 tsp lemon zest
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Add to a small bowl or mason jar.  Stir or shake to combine.  Set aside.

• 2 Tbsp feta cheese (crumbled)

Add 1 cup of pickled radishes and red onions to the salad along with the croutons. Pour the dressing over everything and toss to combine.  Sprinkle with feta cheese.