Did you know that May, in addition to being a lovely spring weather month, is also National Salad Month and National Vinegar Month. I'd say this calls for a salad! It's also right around this time that I stop craving hot soup to warm me up and start craving the fresh veggies I see in the market. Dinner salads with some grilled chicken, a sprinkling of good cheese and a great dressing are just my style.
To help celebrate this month, the folks at Pompeian sent me a bottle of their rich, dark balsamic vinegar. I absolutely love the aroma of it and have been known to just pour it plain over salad. But this time I decided to spend an extra couple of minutes and create a dressing. I love creamy dressings and the wonderful flavor and aroma that a touch of oregano brings to vinaigrette. Drizzled over my grilled chicken and the plump tomatoes I found at the farmer's market, it was the perfect warm weather dinner. If soup is my winter food obsession, I think I just found the summer version. Enjoy!
3 Cups assorted salad greens
1 Tomato, diced
1/4 Red onion, diced
1/2 Cup crumbled feta cheese
1 Chicken breast, grilled and sliced
2 Tablespoons Pompeian olive oil
2 Tablespoons Pompeian Balsamic Vinegar
1 Teaspoon mustard
1 Tablespoon mayonnaise
1 Clove garlic, peeled and minced
1/4 Teaspoon dried oregano
1 Teaspoon chopped chives
Salt & pepper to taste
Add all the dressing ingredients to a bowl and whisk until combined. You can add the ingredients to a jar with a tight fitting lid (like a Ball canning jar) and shake vigorously until the dressing comes together.
Assemble your vegetables on a plate, top with the grilled chicken and the crumbled cheese and pour the dressing over. Makes 2 servings.
For additional recipe ideas, you can visit the Pompeian website. and follow them on Facebook, Twitter, Pinterest and Instagram.