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Thinking outside the bottle

March 25, 2009


In the past six months, I’ve eaten more salads than I have in the rest of my life put together. I like them because they’re yummy and good for you, but I’m getting bored with the same old flavors. So when my friend Emily asked me to take an evening cooking class with her, I jumped at the chance. We had a blast learning to make sesame-crusted ahi tuna and roasted red and yellow pepper soup. But the teacher also showed us a variety of ways to spice up plain old oil-and-vinegar dressing. Here are three of my favorite recipes that can last me all week (Just mix up all of the ingredients in a bowl.):

1. 3/4 cup olive oil, 1/3 cup fresh lime juice, 1/4 cup chopped cilantro, and one finely-chopped Serrano chili (nice and spicy).



2. 3/4 cup olive oil, 1/4 cup rice vinegar, and 2 tablespoons crumbled queso fresco (tastes kind of exotic).



3. 3/4 cup olive oil, 1/4 cup balsamic vinegar, 2 garlic cloves, crushed, and 1 minced jalapeno pepper (delicious, but I don’t recommend it for a first date).

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