The following recipes bring the traditional Cobb and Nicoise salads up to date not only by the addition of radishes, but with dressings that are tossed in tune with popular tastes of today. The Cobb Salad gets an Orange Salsa coating. This is simply a bottled salsa (you decide how spicy) with embellishments of orange juice, cider vinegar and orange peel.

Salade Nicoise is bathed with a Tarragon-Lemon Dressing-another simple blend of reduced calorie mayonnaise, lemon juice, the licorice-scented herb tarragon and a touch of olive oil.

Radishes are in good supply year round. Select radishes that are smooth, bright red and well shaped. If tops are attached, they should be a fresh green color. Keep radishes refrigerated.

SOUTHWESTERN RADISH COBB SALAD
6 cups iceberg lettuce (about 1/2 large head) cut into 1-inch chunks
1-1/2 cups sliced radishes, (6 ounces)
3 hard-cooked eggs, cut into wedges
1 can (about 16 ounces) red kidney beans, rinsed and drained
1 can (7 ounces) vacuum packed corn kernels
1 cup Monterey Jack cheese cut into 1/2-inch cubes
1/2 cup crumbled bacon or bacon bits
1/4 cup sliced green onions (scallions) with tops
Orange Salsa Dressing (recipe follows)

In a large serving bowl or 4 individual bowls place lettuce chunks. Top with radishes, eggs, beans, corn and cheese. Sprinkle with bacon and green onions. Just before serving toss with Orange Salsa Dressing. Yield: 4 portions

Orange Salsa Dressing
1 cup prepared salsa
1/2 cup orange juice
2 tablespoons cider vinegar
1 teaspoon grated orange peel (optional)

In a small bowl combine all ingredients until well blended. Yield: 1-1/2 cups

RADISH SALADE NICOISE
2 quarts mixed salad greens, in bite-size pieces
1 can (about 13 ounces) solid-packed tuna, drained and flaked
1 can (about 16 ounces) white kidney beans, rinsed and drained
1 can (about 15 ounces) cut green beans
1/2 cup pitted black olives
1/2 cup diced sweet red bell pepper
1-1/2 cups sliced radishes
(6 ounces) Tarragon Lemon Dressing (recipe follows)

In large shallow bowl place greens. Top with mounds of tuna, kidney beans, green beans, olives and red pepper. Sprinkle with radishes. Serve with Tarragon Lemon Dressing. Yield: 4 portions

Tarragon Lemon Dressing
1/2 cup reduced fat mayonnaise
1 tablespoon milk
1 tablespoon lemon juice
2 teaspoons olive oil
1-1/2 teaspoons tarragon leaves, crushed
1/4 teaspoon sugarIn a small bowl combine all ingredients until well blended. Yield: 2/3 cup