Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Put dinner on the table in a flash with this fast, fresh meal. Serves: 6

Corn, Clam, and Mussel Chowder


Tomato-fennel salad
Combine 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 cup sliced fennel bulb in a large bowl. Combine 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Gradually add 1 tablespoon extra-virgin olive oil, stirring constantly with a whisk. Pour vinaigrette over lettuce mixture; toss well.

MyRecipes
March 25, 2010

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