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:
ΓΌ 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.
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