I’ve loved food for about as long as I’ve been around. Apparently as a baby I loved the grocery store and would shout “Num, num, num!!” as soon as I was carted inside. Yeah.. I was a lil chubster. When I was four, my grandparents decided to spoil us at Christmas by giving my cousin a Barbie dream house, my brother a Power Wheels fire truck..and me? a Fisher Price Kitchen…and I loved it. So this early interest in food spurred an early interest in cooking. By the time I was 10 I had mastered the art of making meringue, and homemade bread became a hobby soon after. Yet there are many, many things I have yet to master in the kitchen. Someday I hope to make French macarons, chocolate souffles, and a really beautiful wedding cake. But for now, the things I should really be working on are a bit more basic. I’m sort of embarrassed to say it, but I actually had to call my mom to ask her how to hard boil an egg. She gave good advice and she didn’t even laugh at me. (thanks, Ma!) And I still did it wrong. She will still remain the master on that task. The other basic task I’ve been trying to learn is making vinaigrettes. My dad is a pro and always comes up with the most delicious salad dressings. I’m not quite at his level, but I think this vinaigrette is pretty good for starters. It’s sweet and a bit tangy and goes well over a fresh spinach salad. Also, it is pretty darn healthy…so you can go ahead and eat some cake after.
Salad Ingredients: 1 large serving
- 2 cups fresh spinach
- 1/4 cup chopped pecans
- 8 strips yellow & green bell pepper
- 1/8 avocado, chopped into chunks
- 1 garden veggie burger, cut into pieces
Vinaigrette: Makes 1 cup
- 1/4 cup white vinegar
- 1/2 cup canola oil
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic
- 1 tablespoon maple syrup
- 2 tablespoons plain greek yogurt
- 1 teaspoon Sriracha sauce
Saute the bell peppers in a little oil until soft and tender. Toss peppers with remaining salad ingredients. For vinaigrette, whisk all ingredients together and drizzle over salad.