Along with the storm and soup of Friday night, Ashley and I also had a nice salad. I made a very light and fat-free dressing that, frankly, rocked. We also tossed some avocados, walnuts and some fried Georgia peaches to the mix. It was quite a treat.
Orange Vinaigrette
3 cloves of garlic
3/4 cup of fresh squeezed orange juice
1/2 tablespoon of red wine vinegar
1/2 teaspoon of salt
In a blender, puree all ingredients. Chill for about 30 minutes prior to serving.
Overall, it as a great meal and a strange storming evening.
