The "Cucumber-Radish Salad with Tarragon Vinaigrette" (page 57) is a great summer garden salad as both cucumbers and radishes are commonly grown in our own backyards this time of year. These two ingredients are the only veggies in this salad, which are dressed with tarragon dressing, and ready to eat in just a few minutes. Speaking of the dressing, as written the recipe calls for ¼ cup olive oil, better than half of the entire mix. I left this out altogether, using just the flavored vinegar and other seasonings listed, and it was perfectly delicious! Serve this salad on a bed of mixed greens as a stand-in for tossed green salad.
"Keeping it McDougall Friendly" checklist:
ü Omit the olive oil in the vinaigrette altogether; add a little extra vinegar if more moisture needed, but the cucumbers are quite juicy and you probably won't miss it at all.