"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Strawberry Radish Salad Recipe

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This recipe for Strawberry Radish Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


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
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

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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