My 'what's in the fridge' Salad

Much as I would love to; there is no way I can cook everyday. Sometimes it's easier using the ready made way out. Honestly I don't think its such a bad thing. If its available, why not use it. A sudden desire for a salad some time ago and with no energy nor inclination to make a dressing, resulted in this.

Picture by ime ©

Ingredients

Half a head of iceberg lettuce

Some cherry tomatoes

Kraft Ranch dressing

Freshly ground salt & pepper

Method

Tear the lettuce by hand, wash well and soak in chilled ice water for 10 minutes. Remove and pat dry.
Wash the cherry tomatoes and mix it with the lettuce
Pour some dressing over it, and season with ground salt and ground pepper.
Eat immediately.

Notes

Last week, I felt like having a similar salad but didn't have the cherry tomatoes or the ranch dressing. My substitutes were normal tomatoes largely diced and thousand island dressing with home made mustard.

Basically - what I had in my fridge.

Cheers!

Baked Chilli Potato Wedges

Here's a dish that I learnt from a very good friend and second mother to me, Nina Kedar. Its quick and easy to make. It's baked, so not too unhealthy. Perfect for an impromptu snack or appetiser and so so so delicious. The original recipe calls for oil and red chilli powder, but I improvised a little with some delicious chilli oil that I have at home and it turned out super! Can't wait for Nina to come and try it.

Picture by ime ©

Ingredients

Potatoes
Schezwan chilli oil
Salt

Method

Wash and clean the potatoes. Slice them into slim wedges with the skin on and soak them in water for about 30 minutes. Drain the water and pat them dry.
Coat one side of the wedges lightly with the oil and place them on a baking tray (oil side up). Sprinkle some salt over the lot and put them in the oven for about 15 minutes. Make sure they don't start burning up.
Serve hot and enjoy.

That's it!!!