Especially since I've been laid up tending to my sore knees and unable to play squash, but even before that, I've been trying to eat more healthily. I've been eating out much less frequently, and trying my best to get enough fruits and vegetables. Bananas, apples, zucchini, eggplant, broccoli, all part of a fair and balanced diet. Most recently I have returned to eating salads – simple enough – just some lettuce, maybe some tomato, cashews, and a light dressing. I like Annie's raspberry vinaigrette dressing, but I ran out about a week ago and was stealing my housemates' inferior Sesame Vinaigrette or Ranch (blech) dressings. Then I realized (because it takes me several days to put two and two together to make four) that I could just mix some vinegar and oil in my Annie's bottle. I tossed in a dollop of blackberry jam for flavor, and shook it up. It was really good. The concoction lasted for a few days. At the end of that time, the thickest bits of blackberry were still in the bottle with some remaining oil and vinegar, and they glopped out onto my salad. It was then that I realized:
I'm putting jam on lettuce.
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Ha ha ha/yeeesh. My favorite easy salad dressing is a few scoops of orange juice concentrate (or the juice equivalent one large fresh-squeezed tangerine), a tablespoon or two of quartered crystallized ginger, and olive oil and balsamic vinegar to taste. It's best after a day or two of flavor melding, and most delicious on blue cheese/pear/walnut/dried cranberry/lettuce salads.
Eating orange juice on lettuce is almost a step above jam.
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