Chicken and Basil Calzones Menu
Whether served as a weeknight supper or a casual dinner for guests, this versatile menu can be on the table in less than 45 minutes. (Serves 4)
Spinach and orange salad*
* Combine 6 cups pre-washed, bagged baby spinach, 1 1/2 cups fresh orange sections, 1/3 cup slivered red onion, and 3 tablespoons toasted coarsely chopped pecans in a large bowl. Combine 2 tablespoons fresh lemon juice, 2 tablespoons honey, 1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons Dijon mustard, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper, stirring with a whisk. Drizzle vinaigrette over salad; toss gently to coat.
Cooking Light, December 2008
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