1 minute, 5 ingredients and you’ve got a delicious, healthy and very quick salad dressing.
Don’t you love a quick homemade vinaigrette? One that only needs one measuring spoon and one bowl to mix it up?
But first, unrelated and off topic, I need to tell you about Bob and me leaving our Highlands Ranch Bubble yesterday for Downtown Denver.
After fighting traffic for thirty minutes, then wiggling our big black Toyota 4-Runner through a dark cavernous concrete parking garage, waiting for our eyes to adjust so we could find and squeeze into a claustrophobic parking space, then securing the parking ticket in just the right wallet pocket so we could find it to get out and back to the bubble, our adventure was rewarded with a lovely lunch at Mercantile Restaurant in Union Station.
We found ourselves in a light and bright atmosphere, clamoring mostly with smartly dressed downtown business folk, and a smattering of travelers navigating rolling suitcases to their tables.
The travelers were either heading to DIA via our new downtown-to-airport transportation line, or getting ready to board AmTrak for destinations by train. Hustling and bustling, I’m sure it was just the atmosphere the developers had planned for when renovating Union Station to revive it into a thriving and upscale dining, drinking and travel destination.
More good. Mercantile sells provisions. On a whim I picked up a cookbook I’ve been wanting, 5280, The Cookbook. It’s a collection of recipes from Denver and Boulder Chefs designed for the home cook. That would be me. And best of all, I discovered Mercantile’s cheese counter. Staffed by a cheese monger who really knew his stuff. I came away with a wedge of Humbolt Fog and a round of Chimney Rock from Cowgirl Creamery. With my lunch of Wine Braised Short Rib Sandwich, which of course I want to recreate at home, my stash of specialty cheeses and that cookbook, I feel armed with food inspiration. Perfect adventure if you ask me.
This easy vinaigrette is a creation of our son Mark, the chef. Yesterday as we walked through the lobby of Union Station, I reminisced about us sitting on one of those old brown wooden benches thirty years ago as we waited to board Mark on AmTrak for his adventure to Portland to attend culinary school. This is one of his recipes.
Just take your favorite little plate and build a colorful salad with fresh vegetables.
And pour on this quick vinaigrette for a healthy lunch.
- 4 Tablespoons Seasoned Rice Vinegar
- 1 Tablespoon Toasted Sesame Oil
- a pinch of sugar
- salt and pepper to taste
Place all ingredients into a deep bowl or a jar with a tight fitting lid. If using a bowl, whisk with all your might to imulsify. If using a jar, shake it until oil and vinegar are well blended. Pour over greens and enjoy.
1 Minute Vinaigrette …It’s what’s for dressing a Salad.
One of my most popular posts is this recipe for this Homemade Buttermilk Ranch Dressing. It’s fabulously creamy and delicious and easy enough to keep you off the dressing aisle at the store.