This past weekend I enjoyed a lovely Girls Weekend with my amazing friends. What we discovered is that all of our activities centered around visiting our favorite eating spots from college and a few more that we’ve come to love since. With all of this eating (and a fair amount walking, game playing, and baby holding in the mix), I knew that I would have to pace myself this week. 🙂 So it was time to do some serious healthy eating.
I did want to share a few memories of the fun-filled weekend:
So after all that fun (and food) I turned my focus to eating a little healthier this week. I’ve never been a big fan of salads…I eat them, but I don’t usually crave them. In case you can’t tell by perusing this blog, I’m someone who loves her pasta and sweets (a lot). In an effort to eat healthy, I’ve realized that I’m going to have to make salads a fairly regular part of my diet. And I’d prefer to actually not dread these leafy meals, so it’s my mission to discover some great salad recipes to keep me interested and keep my taste buds happy.
I saw this Greek Salad recipe on the Pioneer Woman’s website and I was really looking forward to trying it out. This week I was visiting my parents and I thought now would be a great opportunity to make the salad, since I wouldn’t make a huge mess in the process…just a minor mess.
There is a lot of chopping required, but I have to say that it was all worth it and the salad ended up being really delicious. The sharpness of the feta cheese and coolness of the cucumber and tomatoes worked so well with that salty hint you get from the kalamata olives.
Surprisingly, I’m really looking forward to eating the leftovers. In fact, Ree (The Pioneer Woman) suggested putting leftover salad in a wrap and it sounded like a fabulous idea so that was what I had for dinner that night. It was seriously delicious.
Join me in my journey to love salads…or at least like them a bit. Click here for this easy and tasty recipe and step by step instructions!