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

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

Grilled Chicken with Mint and Pine Nut Gremolata

Mint and Pine Nut Gremolata
Sugar snap and feta salad: Place 1/2 cup thinly vertically sliced red onion in a bowl of ice water for 10 minutes; drain and pat dry. Cook 12 ounces trimmed sugar snap peas in boiling water 2 minutes. Drain and plunge peas in ice water; drain and pat dry. Whisk together 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon white wine vinegar, 1/2 teaspoon honey, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Add peas, onion, and 1/3 cup crumbled feta cheese; toss well.

April 29, 2010

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