Carrot salad

Here's an easy snack. So easy, in fact, that the story behind the recipe is going to be much longer than the recipe itself.

When I still working at Probe some years ago I did a story in Mt. Data, Benguet. I had two extremely memorable visits there: first, an ocular visit that lasted about three days, then another four- or five-day visit for the actual shoot. The residents (mostly belonging to the Kankana-ey indigenous group) were absolutely wonderful: cheery, friendly, and incredibly hospitable. Most of them made their livelihood growing vegetables, and I had the freshest vegetables I'd ever eaten while I was there. While visiting at one of the residents' homes, I was treated to this delicious snack.

Ingredients:

raisins
carrots, chopped into bite-sized thin strips
condensed milk

Combine ingredients. Chill in your refrigerator. Ta-dah! There's your carrot salad!

Arugula salad with grapes and feta cheese

salad lettuce
arugula
feta cheese, crumbled or cubed
seedless red grapes, halved

Dressing:
1/4 cup extra virgin olive oil
1 tsp balsamic vinegar
1 tsp red wine
1/2 tsp sugar
2 tbsp lemon juice
1/2 tsp dried oregano
1 clove garlic, finely chopped
salt and pepper

Arugula is good for you but it's bitter. In this recipe, the red grapes and feta cheese balance out the bitterness of the arugula. Toss well, so that every bite of the salad has a bit of everything.

I'm still trying to improve on the dressing, though (the basics of which I got from the Internet). It's okay, but not great.