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Kevin Dunn's Strawberry Radish Salad

"The taste explodes in this fabulous salad. One of my former teachers said that food should excite every part of your palate. This salad does just that. The combination of the acidity with the sweet stimulates all of the flavors."
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Ingredients

45 m servings 608 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 56 g
  • 86%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Vinaigrette Directions: Pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
  2. 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(R) Granulated Sweetener. Salt and pepper to taste.
  3. Salad Directions: Combine the strawberries, orange segments, radishes, lemon juice, scallions and 3 tablespoons SPLENDA(R) Granulated Sweetener in a large bowl; let stand 15 minutes.
  4. Separate endive into individual leaves; place in a large bowl. Combine 2 tablespoons Lemon Vinaigrette and 1 teaspoon of SPLENDA(R) Granulated Sweetener; 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.
  5. Place mesclun greens in a large bowl; drizzle with 3/4 cup Lemon Vinaigrette, tossing gently. Salt and pepper to taste. Place mesclun greens in center of salad plates. Top with marinated strawberry mixture. Serve immediately.

Footnotes

  • Note
  • Serving Size: 5 endive leaves, 3/4 cup mesclun greens, 2 tablespoons plus 1 teaspoon lemon vinaigrette, 2/3 cup strawberry, orange, and radish salad

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Goes very good on hotdogs.

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