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

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Herbed Arugula-Tomato Salad with Chicken


Asiago-black pepper bread
Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1 1/2-ounce) French bread slices. Sprinkle 1/4 cup finely grated Asiago cheese and 1/2 teaspoon cracked black pepper evenly over bread. Broil 2 minutes or until lightly browned.

April 29, 2010

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