Seafood Cakes with Mustard Crema Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
Watercress salad Combine 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/4 teaspoon pepper. Toss with 5 cups trimmed watercress.
Cooking Light, October 2009
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