Recipe: Orange, Radish and Scallion Salad

ORANGE, RADISH AND SCALLION SALAD

6 navel orange, peel and pith discarded and flesh cut into sections
14 radishes, chopped coarsely and excess liquid squeezed out
3 scallions, minced
14 cup fresh lemon juice
2 tablespoon sugar, or to taste
2 tablespoons olive oil
Salt and coarsely ground pepper, to taste
Curly leaf lettuce (for serving)

In a large bowl combine orange sections, radishes, scallions, lemon juice, sugar, oil, salt and pepper, to taste.

May be prepared to this point 1 day in advance and kept covered and refrigerated.

TO SERVE:
Toss the salad gently. Serve in a bowl lined with the lettuce.

Makes 6 servings
From: SueA, CA - 01-11-98