Cold Sesame Noodles with Chicken and Cucumbers Menu
Try this stopwatch-timed menu from the Cooking Light kitchen.
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
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