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在家自製沙律
是相當容易和化算
去超級市場買一盒沙律菜/一包羅馬生菜
加點配料便成為一道餐廳售價$80-90的沙律
以往我都是自製最愛的ceaser salad/和風煙三文魚沙律
配搭沙律汁簡單又清新
今次
想嘗試複製一道曾經在apple green吃過的加州棒棒雞沙律
但家中沒有薄脆和雞絲
只有其中一個重點材料—橙
加了橙肉和橙汁的沙律
出奇地清新
橙汁的甜酸、欖橄油的清新和我家那支香濃蒜味沙律汁很配搭
是一個新鮮組合呢！
材料：(2-3人份)
鮮橙 1個
沙律菜 (我用baby spinach) 1盒
洋蔥圈 數片
車厘茄(開邊) 數粒
欖橄油 適量
蒜鹽味沙律汁 適量
黑胡椒 適量
鮮橙汁 2湯匙
做法：
鮮橙去皮後，3/4個弄成小塊，連同車厘茄和洋蔥圈拌入沙律菜；餘下1/4部份榨出橙汁拌入沙律，然後加入其他調味料調味即可。
備註：
我用的沙律汁，是從北海道買回來的，味道很不錯，不知香港有沒有呢？！