It really doesn’t get hot where I live until August. I spend each summer quietly enjoying our temperate weather, often more chilly than some would like. And so when we invite them to our house for dinner, we tell them to bring sweaters and then snicker about it because the idea of needing a sweater on a gorgeous 65 degree evening is funny. The doors to our patio and several large windows are open all the time to allow the fresh air in so it’s usually cool in our house — the way I like it.
My husband is more than a little dismayed about the weight he gained over the busy season this year, so guess what we’ve been eating?
Salad. Lots of it.
But we’re regular salad eaters, so this isn’t dismal news. I just make the salad the main course when we’re feeling tubby. My lanky almost sixteen-year-old son tolerates it for a couple of days and then invariably wants to know where the meat is.
Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby was a birthday present from a good friend many years ago. One of the most frequent ways I’ve used it is to get dressing ideas. I don’t have difficulty putting salad ingredients together ever. But I do struggle from time to time with more than the same old citrus based dressing I tend to rely upon.
It had been quite some time since I made what is often referred to as a Chinese Chicken Salad, and although I was in the mood for something Asian inspired, I didn’t want canned mandarin oranges, or any fruit, for that matter, in our dinner. At least not this week. Give us time, and we’ll be desperate.
So I settled on a crunchy combination of vegetables with sauteed chicken and a dressing I altered because although I loved the sound of the ingredients, the quantities were pretty bold — especially the sugar. There’s no point in eating salad if the dressing is loaded with calories, right?