my salad bowl overfloweth

{image credit: norcalkatie}

Salad greens abound in spring. Even our tiny garden provides some lettuce and (very soon) Swiss chard. Between that, the Millersville farmer's market, and friends who have so much they're giving it away, we are consuming a lot of salad at the moment!

A delectable way to turn salad into a main course: marinade chicken as called for in this lemony-garlicky recipe, then instead of grilling, slice and saute it until browned and crispy on the edges. Serve over shredded lettuce and red cabbage along with feta, olives, and a side of brown rice or quinoa pilaf.

This dressing is simultaneously tangy and smooth--altogether delightful. Also, both of us like it, which takes some doing (at least in the salad dressing department).

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Creamy Italian Dressing
(adapted from Cheeky Bums: Raising Vintage Kids in a Modern World) 

1/2 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup grated Parmesan cheese
2 tablespoons sour cream
2 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon salt
dash of hot sauce

Combine all ingredients in blender until smooth, then pour into bottle--I save my cooking wine bottles for salad dressing, typically Reese Vintage with their slim necks and sturdy caps--and refrigerate.

Shared on Simple Lives Thursday.