Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 6

Red Onion, Potato, and Goat Cheese Pizza


Romaine-radicchio salad
Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with freshly ground black pepper.

March 30, 2010

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