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1 small daikon (Japanese white radish) or 1/2 large daikon or 9 ounces red radishes, julienned (about 11/2 cups)
1 large carrot, peeled and julienned (about 11/2 cups)
1. Combine the dressing ingredients in a medium-sized bowl.
2. Add the radish and carrot, and toss the ingredients to combine them. Cover the bowl, and refrigerate the salad for at least 1 hour, tossing it occasionally.
School Menus
RCES May 2-May 6
Monday, May 2: Breakfast: Breakfast pizza or cereal/milk, toast, juice; Lunch: Grilled ham and cheese, French fries, choice of fruit, sunshine bar.
Tuesday, May 3: Breakfast: Cinnamon toast or cereal/milk, toast, juice; Lunch: Steak nuggets, mashed potatoes, broccoli/cheese sauce, homemade biscuit.
Wednesday, May 4: Breakfast: Scrambled eggs/toast or cereal/milk, toast, juice; Lunch: Chicken pattie on bun, hash browns, choice of fruit, sunshine bar. "
'Riursday, May 5: Breakfast: Mini waffles/syrup or cereal/milk, toast, juice; Lunch: Spaghetti, tossed salad/dressing, choice of fruit, French bread.
Friday, May 6: Breakfast: Hot cinnamon bun or cereal/milk, toast, juice; Lunch: Prok barbecue on bun, French fries, cole slaw, strawberry shortcake with cool whip.
RCHS
Monday, May 2: Pepperoni pizza, French fries (opt.), buttered com, chilled fruit or deli ham and cheese sandwich or burrito and French fries.
Tuesday, May 3: Chicken pattie, macaroni and cheese, green beans, French fries (opt.), peaches or tuna salad on bun or sausage pizza,
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