Spring Salad

8 cups chopped lettuce (any kind), rinsed and drained
1 cup peas, cooked until tender and chilled
1 cup chopped green onion
1 cup shredded mozzarella cheese
1 cup chopped dry salami
1 cooked chicken breast, chopped

Combine ingredients in a large bowl.

Just before serving, toss with dressing.

Note: All ingredients should be chopped into small bite-size pieces. As always, feel free to improvise! I like to add sliced olives and shredded Asiago cheese. I also love it with a little fresh basil chopped up in it.

Serves 8.

Creamy Italian Dressing

1/4 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 teaspoon dried oregano
1/2 teaspoon sugar
1 tablespoon lemon juice
1/4 cup grated fresh Parmesan cheese
2/3 cup olive oil

In a blender, combine mayonnaise, vinegar, mustards, garlic, salt, pepper, oregano, sugar, and lemon juice. Blend on low briefly to mix. Add Parmesan cheese and blend. With blender on low, very slowly pour in the olive oil, continuing to process until mixture is thoroughly emulsified. Cover and refrigerate until ready to use.