Try this stopwatch-timed menu from the Cooking Light kitchen.
Be the first to rate it
Cold Sesame Noodles with Chicken and Cucumbers
Baby spinach salad
Combine 8 cups baby spinach, 1/2 cup thinly sliced red onion, and 1/2 cup quartered radishes. Whisk together 1 1/2 tablespoons rice vinegar, 2 teaspoons canola oil, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper. Drizzle dressing over salad; toss to coat.
Cooking Light, September 2009
(Only you will be able to view, print, and edit this note.)
1000 characters remaining
You have already rated and reviewed this recipe