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Menu Plan for the week of May 17, 2013:  Sunday's Recipes

Ham, Fennel and Radish Salad
Fresh Fruit

Cooking time:  15 minutes for menu      Cooking schedule: see below for instructions

       A raw salad.... How easy is that? And a bit lighter to start the summer.  Add a bit of bread if you like; finish with some fruit.

Ham, Fennel and Radish Salad                      Preparation and cooking time:  15 minutes
    A cold salad can be just the thing to end a busy day.  This one celebrates spring with lots of sliced radishes.  Serve some crusty, country bread on the side, if you like.

8oz (250gr) ham
1/2 cup sliced radishes
1 medium carrot
1 small - medium fennel bulb
2oz (60gr) cherry tomatoes
2oz (60gr) cheddar cheese  substitute Colby
enough lettuce for 2 main dish salads
White Balsamic Vinaigrette:
4 tbs good olive oil
1 tbs white Balsamic vinegar
2 tsp Dijon-style mustard
1 tsp lemon juice
1 tbs fresh basil    substitute 1 tsp dried
1 tbs snipped chives    substitute 1 tsp dried

Prepare lettuce, tear and put into a large salad bowl.  Make vinaigrette. 
Cut ham into cubes.  Cut cheese into smaller cubes.  Slice radishes.  Cut carrots into thin matchsticks.  Slice fennel. Cut cherry tomatoes in half.
Add 3 - 4 tbs vinaigrette to lettuce and toss well with tongs to combine.  Taste, adjust.  Add remaining ingredients and toss gently.  Serve, extra dressing on the side.
White Balsamic Vinaigrette: 
Whisk vinegar, mustard and lemon juice. Add oil very slowly whisking all of the time.  It should incorporate as you add it and get thick.  If it does not, stop adding oil for a few moments and just whisk.  Continue until all oil is added.  Add basil and chives.

Fresh Fruit

Your choice - strawberries, raspberries....

Cooking Schedule: 15 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, salad spinner, small bowl, whisk, salad bowl Prepare lettuce

Cut ham, cheese, carrot, tomatoes Slice radish, fennel Make vinaigrette Make salad Eat - don't forget the fruit

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By Katie Zeller

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