Delicious Salad of Awesome

This was my lunch yesterday.  You know you’re jealous.  Baby spinach (courtesy of Sam’s Club) with avocado, sliced provolone cheese and a homemade sun-dried tomato vinaigrette.  The vinaigrette was one of those recipes I think up on the fly to use up something I have in my fridge.  On Monday night we ate Pioneer Woman’s Grilled Chicken and Roasted Pepper Paniniand had some of the tasty sun-dried tomato spread leftover.  I wrapped it up in hopes that I’d find something to do with it or make the panini again soon enough that it wouldn’t go bad.  Well, I was in luck!  When I was throwing together my salad yesterday I remembered that tasty spread and thought “man, that tasty spread might just make a tasty salad dressing”.  Lo and behold, it did.  I tossed the spread back in the food processor along with a few splashes of red wine vinegar and some water and pureed until liquidy by still a bit chunky.  It coated my greens with a smoky flavor, plus left chunks of sun-dried tomato on top of my salad for my consuming pleasure.  This particular experience has led me to share this recipe:

Sun-Dried Tomato Vinaigrette

8 sun-dried tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp red wine vinegar

1-2 tbsp water

salt and pepper to taste

Place ingredients in a blender and food processor and blend/puree until desired consistency.  Pour over salad and enjoy!

Tomorrow’s adventure:  Cleaning interesting smells out of one’s vehicle.  Do onions really work?  To find out, tune in tomorrow.