February 11, 2008
Winter Chopped Salad
Lorraine Glazar, Tucson CSA
1 cup diced radishes
1 cup diced carrots
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint (optional)
Lemon juice
Olive Oil
Salt and Pepper
Cut the vegetables into an even ¼ inch dice. Combine
with the finely chopped herbs and dress lightly with lemon
juice and olive oil, adding salt and pepper to taste.