Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."
Recipe information
Total Time
10 minutes
Yield
Makes 2 cups
Ingredients
3 tablespoons tarragon vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1/2 cup olive oil
1 large head of radicchio, torn into 1-inch pieces (about 6 cups)
1 head of butter lettuce, torn into 1-inch pieces (about 6 cups)
1 1-pint basket strawberries, hulled, halved
1/2 cup paper-thin red onion slices
Preparation
Step 1
Whisk vinegar, sugar, mustard, and paprika in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
Step 2
Combine radicchio, butter lettuce, strawberries, and onion in large bowl. Toss with enough dressing to coat.
