Tropical Lime Margarita

INGREDIENTS

Makes 1

2 oz tequila

1 1/2 oz Triple Sec

3 ounces fresh-squeezed lime juice

2 ounces simple syrup or to taste (see recipe below) 1 to 2 cups ice cubes coarse salt, for rimming the glass Lime slices, garnish

DIRECTIONS

Take a lime wedge and rub the rim of a serving glass so it is moist, then dip the edge of the glass into salt. Put glass aside then in a blender, combine tequila, Triple Sec, lime juice, simple syrup, and ice. Blend until ice is just crushed and mixture well blended. Serve in already rimmed garnish with lime slice and enjoy.

HOW TO MAKE SIMPLE SYRUP:

Dissolve 2 cups sugar in 1 cup water, until the water boils. The longer you boil the water, the stronger the syrup. Store mixture in the refrigerator. Use in place of granulated sugar in drinks and cocktails.

INGREDIENTS

Salad dressing

1⁄4 cup olive oil

2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar

1⁄2 teaspoon dried oregano

1⁄4 teaspoon sea salt

1 clove of garlic, very finely minced Juice from 1⁄2 lemon

For the salad

1 green medium diced sweet pepper, 1 cucumber, diced cherry or grape tomatoes, cut in half 1⁄4 small red onion, diced 1⁄2 cup feta cheese, crumbled or cut into small pieces 1⁄2 cup of pitted black Kalamata olives chopped romaine lettuce

DIRECTIONS

Make the dressing by mixing the oil, vinegar, lemon juice, garlic, oregano, salt, pepper and sugar. Let the dressing marinate for at least 30 minutes or overnight.

Cut all the veggies so that they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, red onion, feta cheese, and olives to a large bowl. Pour the dressing over the top and toss to coat.

To assemble add chopped lettuce to plate then top with cucumber mixture add extra feta to the top and enjoy.