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Salads

Toss a fruity treat in next to no time

To point out that this juicy strawberry-cucumber salad is easy to make doesn't mean it lacks lively depth of taste and colorful ingredients that chime together nicely. Not at all: How about those bites of green onion and red radish in the salad, and a vinaigrette sparked with cumin and paprika?

It's a salad for this season, with new produce at its best, but it can also be a continuing asset for cooks way on into summer and beyond, depending on supplies at local markets.

For the vinaigrette:

3 tablespoons rice vinegar

1 1/2 teaspoons chopped fresh dill

1 1/2 teaspoons chopped fresh mint

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 cup extra-virgin olive oil

For the salad:

4 1/2 cups (1 1/2 pounds) strawberries, stemmed and quartered

1 medium cucumber, peeled, seeded and cut into 1/2-inch dice

3/4 cup Italian parsley leaves

4 green onions, chopped

6 radishes, thinly sliced

Time: Start to finish 15 minutes.

To make vinaigrette: In bowl, first whisk together all vinaigrette ingredients except oil; then whisk in oil until blended.

To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.

Makes 6 servings.

Nutrition information per serving: 131 calories, 10g fat, 0mg cholesterol, 205mg sodium, 12g carbohydrates, 4g fiber, 1g protein.

Source: California Strawberry Commission.

[Last modified May 10, 2005, 11:03:08]