A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions.
Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists
“I came up with this recipe after trying a similar appetizer pizza at a restaurant,” says Cheryl Taylor of Ortonville, Michigan. “It’s a great way to use up leftover grilled or baked chicken. And it’s a breeze to vary based on everyone’s tastes.”