Strawberry-Radish Salad

Ingredients

• 1  pintfresh strawberries, hulled and halved or quartered
• 2  oranges, peeled and sectioned
• 6  radishes, sliced paper thin
• 3  green onions, thinly bias-sliced
• 4  teaspoonslemon juice
• 1  tablespoonsugar
• 1  5-ounce packagemesclun
•   No-Fat Lemon Vinaigrette
•   Salt (optional)
•   Ground black pepper (optional)

Directions

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.

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: In a small stainless-steel saucepan, combine 1/3 cup finely chopped shallots, 1/4 cup dry white wine, 3 tablespoons sugar, 1 tablespoon rice vinegar, and 3 cloves garlic, minced. Stir in 1 teaspoon cornstarch. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more; cool. Stir in 1 teaspoon finely shredded lemon peel and 1/4 cup lemon juice.