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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Radish Salad Recipe

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This recipe for Strawberry Radish Salad is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Lemon Vinaigrette:
2 lemons, zested
3 shallots, minced
2 garlic cloves, minced
1 tablespoon champagne vinegar
3/4 cup extra virgin olive oil
3/4 cup vegetable oil
6 tablespoons fresh lemon juice
1 tablespoon chopped chives
3 tablespoons SPLENDA
salt and pepper
Salad:
1 pint strawberries, stemmed and quartered
2 oranges, cut into segments, reserving juices
6 radishes, sliced paper-thin
1 lemon, juiced
3 scallions, sliced diagonally
3 tablespoons SPLENDA
2 heads Belgian endive
1 teaspoon SPLENDA
Salt and pepper
4 ounces mixed greens

Directions:
Directions:
Vinaigrette Directions: Pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside. Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and SPLENDA. Salt and pepper to taste.
Salad Directions: Combine the strawberries, orange segments, radishes, lemon juice, scallions and 3 tablespoons SPLENDA in a large bowl; let stand 15 minutes. Separate endive into individual leaves; place in a large bowl. Combine 2 tablespoons Lemon Vinaigrette and 1 teaspoon of SPLENDA; drizzle over endive, tossing to coat. Season with salt and pepper to taste. Arrange leaves in a star pattern around the rim of salad plates. Place mixed greens in a large bowl; drizzle with 3/4 cup Lemon Vinaigrette, tossing gently. Salt and pepper to taste. Place mixed greens in center of salad plates. Top with marinated strawberry mixture. Serve immediately.

 

 

 

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