Olive Pepper Salad Dressing

by Orlando C. Fernando

May 9, 1999

I have found this a quick and healthy concoction for those wanting to avoid the white dressings (Ranch, Blue Cheese, etc.) but don't care for Italian-based vinegar dressings. The great thing about olive oil is that it has a high degree of poly and unsaturated fat (and low degree of saturated fat), containing the good cholesterol that your body needs. The oil gives salad a rich texture while the pepper adds spice.

 

INGREDIENTS:

1/4 or 1/8 cup olive oil

your favorite pepper / pepper seasoning

PUTTING IT ALL TOGETHER:

Pour the olive oil in a measuring cup (1/8 cup if for a small salad, 1/4 cup if for a plateful) then add about one or two dashes of pepper, enough to make a small mound in the middle of the oil. My personal favorite one to use is McCormick Szechwan Style Pepper Blend, which contains black and red pepper. Then simply shake up the mix in the measuring cup, and pour over the top of your salad! It goes great with my lettuce, raw broccoli, tomato salad.

This also goes well if you have added chopped up leftover meat or fish over the salad.

 

Copyright 1998 by Orlando C. Fernando. This page is for personal use only. It may be openly distributed for nonprofit in whole or part, but authorship must be credited.