Happy Mother’s Day
By Laurie Figone
After hearing someone say that radishes were the most underappreciated vegetable, I felt inclined to plant some…sure I planted them when the kids were young; they were a fast growing project. A few nibbles here and there, they never really got eaten…I’m sure it was the spicy pepperiness that they never cared for. It is just that pepperiness that makes them a hit in this salad…which, by the way would make a GrEaT centerpiece for your Mother’s Day lunch/dinner table. P.S. Appreciate your mother
Field of Clover
4 cups Baby Red Lettuce
1 cup thinly sliced Watermelon Radishes
4 oz. Clover Extra Sharp Cheddar Cheese, julienned
4 oz. Clover Pepper Jack Cheese, julienned
½ cup coarsely chopped, toasted California Walnuts
½ cup fresh clover sprouts
Clover Buttermilk Dressing
1 cup Clover Light Sour Cream
1 cup Mayonnaise (Best Foods)
½ cup Clover Low Fat Buttermilk
4 TBSP. chopped, fresh parsley
1 tsp. garlic salt
½ tsp. very finely grated yellow onion (including any juice)
- Wisk together dressing ingredients and refrigerate.
- Layer salad ingredients through cheeses; drizzle lightly with dressing. Sprinkle on walnuts and sprouts.
Note: This makes more dressing than you will need for the salad. It will keep refrigerated for 1 week.