* mixed greens (such as red leaf lettuce and baby spinach), torn into
bite-size pieces
Place 5 radishes in processor. Add oil, vinegar, mustard and garlic;
process until thick dressing forms. Season with salt and pepper.
Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.
Bring just to room temperature before using.)
Cook green beans in large pot of boiling salted water until just
crisp-tender, about 5 minutes. Drain beans and rinse under cold
water. Drain. Pat dry with paper towels. Wrap in kitchen towels
and place in plastic bag. Chill until cold, at least 1 hour and up
to 1 day.
Place beans, mixed greens and onion in large bowl. Toss with enough
dressing to coat. Season with salt and pepper. Garnish with sliced
radishes, if desired.
Betty Rosbottom
MC formatted by Barb at Possum Kingdom using MC Buster & SNT