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Recipe: Arugula and Radish Salad

Salads - Assorted
ARUGULA AND RADISH SALAD

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 bunches to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate for up to 1 day.)

TO SERVE:
Add arugula and radishes to bowl and toss to coat. Serve salad immediately.

Makes 8 servings
Source: Everyday Food, Sandra Rose Gluck, Martha Stewart Living magazine, August 2008
MsgID: 39785
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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