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RECIPESSalad RecipesVegetable Salads pg 4 >  Radish, Marinated Radish Salad


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"Refreshing!" said one tester. Another added: "Creative, beautiful, and yummy  even for someone who still has a rather uneasy relationship with radishes."
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 6-8

• 8 large bunches radishes (sliced, diced, or julienned)
• 8 green onions (sliced)
• 1/4 cup  / 60 ml fresh dill (chopped; or 1 tablespoon dill seed)


• 1/2 cup / 125 ml olive oil
• 1/4 cup / 60 ml lemon juice
• 1 teaspoon  sugar
• 1 teaspoon  Dijon mustard
• 1/2 teaspoon salt
• pepper  to taste

Stir together, pour over radish mixture, and toss lightly. Cover and refrigerate at least 2 hours but no longer than 4. Remove 30 minutes before serving. Stir.

• 6 ounces / 175 g Swiss cheese (shredded)
Sprinkle on top and serve.

Gloria Snider, Richmond, Virginia


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