- Lemon Vinaigrette
- 2 lemons, zested
- 3 shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon champagne vinegar
- 3/4 cup extra virgin olive oil
- 3/4 cup vegetable oil
- 6 tablespoons fresh lemon juice
- 1 tablespoon chopped chives
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- salt and pepper
- Salad
- 1 pint strawberries, stemmed and quartered
- 2 oranges, cut into segments, reserving juices
- 6 radishes, sliced paper-thin
- 1 lemon, juiced
- 3 scallions, sliced diagonally
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 2 heads Belgian endive
- 1 teaspoon SPLENDA® No Calorie Sweetener, Granulated
- Salt and pepper
- 4 ounces mesclun greens
- Vinaigrette Directions: Pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
- Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and SPLENDA(R) Granulated Sweetener. Salt and pepper to taste.
- Salad Directions: Combine the strawberries, orange segments, radishes, lemon juice, scallions and 3 tablespoons SPLENDA(R) Granulated Sweetener in a large bowl; let stand 15 minutes.
- Separate endive into individual leaves; place in a large bowl. Combine 2 tablespoons Lemon Vinaigrette and 1 teaspoon of SPLENDA(R) Granulated Sweetener; drizzle over endive, tossing to coat. Season with salt and pepper to taste. Arrange leaves in a star pattern around the rim of salad plates.
- Place mesclun greens in a large bowl; drizzle with 3/4 cup Lemon Vinaigrette, tossing gently. Salt and pepper to taste. Place mesclun greens in center of salad plates. Top with marinated strawberry mixture. Serve immediately.