Cooking in the Lite

Be sure to try Chef Nora's great Herb Dressing with this salad!

• 1/2 to 3/4 pounds assorted baby lettuces or mesclun mix, washed and spun dry
• 8 white radishes, trimmed
• 8 red radishes, trimmed

Assembly:
Put the baby lettuces into a bowl and toss with the vinaigrette. Divide the lettuces among 4 luncheon-size plates. Put 2 red and white radishes on each plate.

Nora's Note:
Radishes are the first spring crop we get from our farmers. Radishes have a spicy, earthy flavor I love. My mother often sliced radishes paper thin and layered them on buttered dark brown sourdough bread as a snack for me and my sisters.

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