Shredded Spring Salad

[Guest guest]

24 large radishes

2 medium cucumbers

2 large carrots

 

Dressing:

 

6 tablespoons white wine vinegar

2 tablespoons sugar

1 teaspoon salt

1 teaspoon black pepper

1/4 cup olive oil

 

Instructions:

Prepare the cucumbers by peeling and removing the seeds. The seeds scoop out

pretty easy with a soup spoon. Just cut the cucumber lengthwise and scrape the

spoon down the center.

 

Wash and peel the carrots.

 

Wash and remove the tops of the radishes.

 

Place all the veggies in a food processor with a shredding blade and pulse until

grated. You can also use a hand grater. Set aside.

 

Whisk together the first 4 ingredients of the dressing. Slowly add the olive

oil, whisking as you pour.

 

Drizzle the dressing over the shredded veggies and toss.

 

Cover and chill for several hours. This will keep for about 2 days in the

refrigerator.