Spring Salad
In a large bowl, layer:
- Spring Greens
- Carrots, peeled and thinly sliced
- Green Onions, thinly sliced
- 2 ribs Celery, thinly sliced
- 1 Tomato, diced
- Sprinkle with Gorgonzola
Serve with Country French Vinaigrette made with Sherry Vinegar
Baked Chicken with Tomatoes, Scallions, and Herbs
Pre-heat oven to 350 degrees. Drizzle 2 Tablespoons Olive Oil in the bottom of a small, shallow baking dish. Place 2 boneless, skinless Chicken Breasts in dish, and turn to coat. Sprinkle with Salt and Pepper. Scatter 1 large diced Tomato on top. Arrange Scallions and fresh springs of Rosemary and Thyme around Chicken. Cover and bake for 30 minutes.
Enjoy!
Roses from my mother’s garden! |
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megi says
Susan, the salad and the chicken look delicious. I have a few chicken breasts in the fridge, I think I’ll make your chicken recipe for tonight. It looks so colourful and and full of spring flavours. Thank you for sharing!
Lizzy says
OH, my! Your mother’s roses are stunning! And both your salad and chicken look so wonderful and refreshing…perfect summer fare~