tangy, fresh and delightful

Sunday night, I paired Greek turkey burgers with a recipe for Mediterranean Rice Salad with Lemon-Garlic Vinaigrette from the March/April issue of Semi-Homemade magazine. Wildcat Guy and I both agreed that the rice salad was just okay - in the future, I'd probably do plain rice, with veggies on the side, and (for him) omit the feta cheese - but I may have a small crush on the vinaigrette. It was so easy to throw together, required no special ingredients and (most importantly) tasted yummy. It was tangy, fresh and quite delightful.

Interested in trying it? Whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon ground black pepper and 1/2 teaspoon salt in a small bowl; drizzle it over rice, veggies or whatever you'd like to try it on; and enjoy!

But keep one thing in mind - if you decide to refrigerate any leftover vinaigrette, make sure you take it out of the fridge ahead of time before you use it again, to allow it to warm to room temperature. Because apparently olive oil solidifies at fridge temperatures. Oops!



Where I am: home
What I'm reading: Uncommon Gratitude by Joan Chittister, and just finished re-reading The Sunflower by Richard Paul Evans