My grandmother once told me that one of her foremost ambitions was to create a lot of good memories. And, as far as I’m concerned, she succeeded.
That said, a good majority of my memories with her are set in her perfect kitchen. And, it should also be noted, mainly because I’m a moron, that only one piece of her extensive culinary advice stands out to me now. And here it is.
She frequently said to me, “Whatever you do, always double the vanilla.”
My grandmother was brilliant. And she’s completely right. I’ve never found one recipe on the planet that hasn’t been bettered with a double dose of the extract. This goes for cookies, cakes, pies, whatever. It also goes for salads.
Behold, the power of vanilla. And salads. With vanilla.
From Cooking Light
1 cup vertically sliced red onion
2 (10-ounce) packages Mediterranean-style salad
2/3 cup Vanilla-Pear Vinaigrette
1/4 cup chopped walnuts, toasted
1 (15-ounce) can pear halves in juice, undrained
1/3 cup white wine vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon vanilla extract
(which really means 1/2 teaspoon of vanilla extract…remember the rule!)
Dash of ground red pepper
Yield: 8 servings (serving size: 2 cups)
Note: Nutritional analysis includes Vanilla-Pear Vinaigrette.
NUTRITION PER SERVING
CALORIES 55(38% from fat); FAT 2.3g (sat 0.2g,mono 0.5g,poly 1.5g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 73mg; FIBER 2.9g; IRON 0.4mg; CARBOHYDRATE 8.1g