Radish
Green Bean and Red Onion Salad with Radish Dressing
By Betty Rosbottom
Tomatillo Celery Salsa
This recipe can be prepared in 45 minutes or less.
We loved this refreshing condiment teamed with lean beef and with grilled shrimp.
Green Bean, Spinach, and Beet Salad
Ensalada de Ejote, Espinaca, y Betabel
The green beans and the poblano chiles in the salad dressing may be the only ingredients that are indigenous to Mexico, but the colorful combination of vegetables, with their contrasting textures, results in a fitting accompaniment to any Mexican dinner.
Lobster Salad with Lemon Verbena Dressing
By Gerard Maras
Waldorf Salad with Cranberries and Pecans in Radicchio Cups
This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.
Chive and Cucumber Vichyssoise
This variation on the classic chilled leek and potato soup includes a cucumber-chive puree, which adds a refreshing and flavorful twist.
Goat Cheese Dip with "Primary" Crudites
Offer this spirited dip with green beans, baby corn, radishes and French bread.
French-American Potato Salad
By Susan Herrmann Loomis
Golden Potato Salad
By Lucy Severson
Assorted Dipping Vegetables
Feel free to add, subtract, or substitute any raw or cooked vegetables you'd like, but make sure there's a good variety of textures and colors.
Mushroom Salad with Endive and Roquefort Cheese
The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.