Danny Kaye's Recipes
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RADISH AND WATER CHESTNUT SALAD (November 1966)

To a bowl of crisp, chilled mixed greens torn or cut into small pieces add one-half dozen each: Radishes and drained, rinsed water chestnuts, cut into thin slices. Toss with garlicky oil and vinegar dressing and sprinkle generously with chow mein noodles that have been crisped and warmed in the oven.

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