Yield: 4 servings
|1 pounds||Red radishes; cleaned and sliced|
|3 \N||Hard-boiled eggs; coarsely chopped|
|½ cup||Sour cream|
|1 bunch||Scallions; trimmed and chopped|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||=== GARNISH ===|
|2 \N||Sprigs Fresh dill; chopped|
Mix all the ingredients except the dill and place in a serving bowl.
Garnish with the dill. This recipe serves 4 to 6.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-01-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.