Cooking Light Magazine, June 2013

  • Grilled Vidalia onion salad
    • Categories: Salads; Grills & BBQ; Side dish; Summer; American South; Vegetarian
    • Ingredients: Vidalia onions; parsley; tarragon; heirloom cherry tomatoes; hard-boiled eggs; chives
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Notes about Recipes in this book

  • Watermelon-cucumber salad

    • bktravels on July 18, 2020

      The link to the online recipe goes to a different watermelon-cucumber salad in Cooking Light Magazine. The author and ingredients are both different from what is listed here. I made the recipe at the link with added feta cheese and we enjoyed it.

    • bktravels on July 18, 2020

      Sorry, I meant to say the link goes to a recipe that is NOT in Cooking Light.

  • Sweet tea mint juleps

    • KarinaFrancis on April 10, 2016

      A lovely refreshing drink, the base is easy to make ahead and keep cool in a jug. I added sparkling water instead of sparkling wine and it was good move

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Reviews about Recipes in this Book

  • Cucumber salad

    • Bitten Word

      Sometimes, something is neither exotic nor dull. It's neither challenging nor boring. It's just perfectly fine. And that's perfectly fine.

      Full review
  • Published Jun 01 2013
  • Format Magazine
  • Page Count 164
  • Language English
  • Countries United States

Publishers Text

Cooking Light is the world’s largest and most trusted food and lifestyle brand—making healthy food taste great, and making healthy living an enjoyable part of our every day lives.

Cooking Light offers fresh, nutritious and easy-to-follow kitchen-tested recipes for every day living or special occasions. So whether you are in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light provides the tools for cooks of all levels to feel confident in creating great tasting, healthy meals along with a variety of tips and advice for ways to embrace a healthier and happier lifestyle.