Vinaigrette Directions: Pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and SPLENDA® Granulated Sweetener. Salt and pepper to taste.
Salad Directions: Combine the strawberries, orange segments, radishes, lemon juice, scallions and 3 tablespoons SPLENDA® Granulated Sweetener in a large bowl; let stand 15 minutes.
Separate endive into individual leaves; place in a large bowl. Combine 2 tablespoons Lemon Vinaigrette and 1 teaspoon of SPLENDA® Granulated Sweetener; drizzle over endive, tossing to coat. Season with salt and pepper to taste. Arrange leaves in a star pattern around the rim of salad plates.
Place mesclun greens in a large bowl; drizzle with 3/4 cup Lemon Vinaigrette, tossing gently. Salt and pepper to taste. Place mesclun greens in center of salad plates. Top with marinated strawberry mixture. Serve immediately.
Nutrition Info Per Serving
6 servings, Serving Size: 5 endive leaves, 3/4 cup mesclun greens, 2 tablespoons plus 1 teaspoon lemon vinaigrette, 2/3 cup strawberry, orange, and radish salad.
Calories From Fat
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