Recipes

2 full T. of mayonnaise and 1 tsp Dijon mustard; mix well until smooth
Slowly pour and stir in:
1/4 cup balsamic vinegar
1/3 cup extra-virgin olive oil
Minced garlic clove (optional)
Stir well and on top of dressing:
Cut one medium-large tomato
Slice 6 to 8 mushrooms
Slice 2 scallions (or some thinly sliced red onion)
Add some sliced English cucumber
Cut up one or two cooked chicken breasts (From yesterday’s dinner or a roasted chicken)
Add 1/4 c sun dried tomatoes
Grate a chunk of cheddar or hard cheese

In the bottom of a large salad bowl, place all ingredients.
On top of all the ingredients, cut a good amount of romaine lettuce or use half mixed greens or spinach with romaine. Salad is ready to be tossed or placed in refrigerator until dinner. Items on bottom of bowl will marinate in dressing while lettuce stays crisp on top.
Serve in single pasta bowls with a fresh loaf of bread if you wish and an award-winning Sonoma Valley wine.