Greek Pasta with Meatballs Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
Fennel-onion salad Combine 2 cups vertically sliced fennel bulb and 1/2 cup vertically sliced red onion in a medium bowl. Combine 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon Dijon mustard. Drizzle over salad; toss to combine.
Cooking Light, November 2009
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