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Strawberry-Radish Salad

Makes: 6 servings
Start to Finish 35 mins
Strawberry-Radish Salad
  • 1  pint  fresh strawberries, hulled and halved or quartered
  • 2  oranges, peeled and sectioned
  • 6  radishes, sliced paper thin
  • 3  green onions, thinly bias-sliced
  • 4  teaspoons  lemon juice
  • 1  tablespoon  sugar
  • 1 5  ounce package  mesclun
  •  No-Fat Lemon Vinaigrette
  •  Salt (optional)
  •  Ground black pepper (optional)

1. In a medium bowl, combine strawberries, orange sections, radishes, green onions, lemon juice, and sugar. Let stand at room temperature for 10 to 15 minutes to allow flavors to blend.

2. In a large bowl, toss the mesclun with the No-Fat Lemon Vinaigrette. If desired, season to taste with salt and pepper. Arrange mesclun mixture on a serving platter. Spoon strawberry mixture on top of mesclun mixture.


No-Fat Lemon Vinaigrette
  • 1/3  cup  finely chopped shallots
  • 1/4  cup  dry white wine
  • 3  tablespoons  sugar
  • 1  tablespoon  rice vinegar
  • 3  cloves  garlic, minced
  • 1  teaspoon  cornstarch
  • 1  teaspoon  finely shredded lemon peel
  • 1/4  cup  lemon juice

1. In a small stainless-steel saucepan, combine shallots, white wine, sugar, rice vinegar, and garlic. Stir in 1 teaspoon cornstarch.

2. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more; cool. Stir in finely shredded lemon peel and lemon juice.

Nutrition Facts (Strawberry-Radish Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 99,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 23,
  • fiber (g) 3,
  • pro. (g) 1,
  • sodium (mg) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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