Can’t there be an easier spelling for the word Vinaigrette? I don’t know why it’s so hard for me to remember that one, maybe because I was always a phonetic speller growing up (and basically still am, but no one knows thanks to spell check) so I want to spell it vinegaret. I’m sure it’s spelling has something to do with the fact that it originated from the french word “vinaigre”. So I’ll just have to think French.
I love how versatile vinaigrette can be. You have many different options of oil to choose (though most of the time I like to use olive oil as it is one of the healthier options), then there’s an assortment of different vinegars to blend in and for additional flavor there are so many various herbs and spices to pick from. For this vinaigrette I went with a flavor combination I love, especially when the summer months are rolling around, the honey lime combo. Lightly sweet, lightly tart with just the right amount of acidity to balance the lightly sweet flavors of the corn and avocados it coats. Yes indeed it’s a delicious choice of topping for this simple salad as it creates a delicious fusion of flavors. Enjoy!
- 1 lb boneless, skinless chicken breast, grilled and diced into strips
- 1 head Romaine lettuce, torn into bite size pieces
- 1 pint grape tomatoes, sliced into halves
- 1 cup fresh corn (from about 2 ears of corn)
- 2 California avocados, diced
- 4 oz Queso Fresco or Feta cheese, crumbled
- 3 Tbsp fresh lime juice
- 3 Tbsp honey
- 3 Tbsp rice vinegar
- 1/4 cup lightly packed cilantro
- 1 clove garlic, minced
- 1/4 tsp each salt and freshly ground black pepper
- 1/3 cup olive oil