Recipe of the Week: A Beautiful Salad

Radish Salad by Cathy

Salad Recipe and Photo by Cathy Corey

From my sister’s kitchen…

Israeli Couscous and Radish Salad
Serves 6-8

1 cup couscous
1 bunch radishes, sliced thin
2 stalks of celery, sliced thin
1 bunch dill, chopped

5 tbsp olive oil
3 tbsp white balsamic vinegar
1 tbsp white wine vinegar
1/2 tsp white pepper
Salt and pepper to taste

Cook the couscous according to the package instructions and let cool to room temperature. Combine dressing ingredients in a small bowl and let chill in fridge until couscous is room temperature. Now mix the couscous with the radish, celery and dill in a large bowl. Pour dressing over salad ingredients. Toss until the dressing covers the salad well, then serve.