*sorry, this pic was taken with my camera phone because I left my camera at the office… oops
Wanting something light and somewhat healthy for lunch the other day, I rummaged through my fridge and found a few promising things.. well, things that needed to be eaten and soon, and that kind of went well with each other, anyway.
Grape tomatoes, red bell peppers, green onions, lemons (ok ok, I ALWAYS have those in my fridge because I can always eat/use them with nearly anything), a Romaine heart, roasted red peppers and half a ball of fresh [salted] mozzarella. Hmm. I can work with this, I thought, and whipped up my first-ever vinaigrette.
- fresh squeezed lemon juice (one of my lemons had seen better days, so I used two, but I think one very juicy one could do nicely)
- juice from the roasted red peppers
- olive oil
- salt
- fresh ground black pepper
- chopped green onions
Whisk together. Taste it to make sure it’s something you’ll like! Looking back, I think a dash of superfine sugar might have done nicely as well.
I poured this over a few leaves of the Romaine heart, chopped, sliced up red bell pepper, and grape tomatoes, alongside a hearty slice of the fresh mozzarella&roasted red bell pepper. The red bell peppers really picked out the flavor of the vinaigrette from the roasted peppers’ juice. Best of all, it was really easy to make!
Enjoy!
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