Yesterday was the first Saturday I have thoroughly enjoyed in…too long.
I slept in until…almost 8am. Lily and I played soccer in the backyard. Mr. Prevention and I had breakfast and coffee and ventured out to run errands and grocery shop together. I nearly escaped with nothing added to my cart that wasn’t on the list and when I ran back to get quinoa, he took the cart and loaded up on Powerade. Zero. He loves the stuff.
Still, our grocery bill was only $69 for the week. I was pleased!
I came home and made this salad. I loved this salad.
I knew from the second I saw it on Estela’s blog that this was a salad made for me.
I love salads, but a meal of lettuce alone doesn’t sustain me. And most people have the connotation of healthy and “diets” = salads. Boring, flavorless salads. Bleck. This salad packs lots of nutrition — omega 3’s, fiber, vitamin C, you name it. And it’s filling…because it’s not just lettuce. And I feel satisfied because it’s not just lettuce. But it doesn’t skimp on flavor…TONS of flavor. It was incredible. I haven’t enjoyed a salad this much in far too long.
After lunch, I did some blog photography before pounding out a quick (for me) 5K in 30:08. It felt awesome. I should probably knock on wood, but my ankle is feeling back to 100%.
I got ready and met Donna for martinis and appetizers. How two women can jabber on for 3 1/2 hours and it feels like 30 minutes…it always happens. I had promised Mr. Prevention deep dish pizza, so I came home to start that. While the dough did its thing….twice…we caught up with the DVR and watched some Discovery channel. Nerd alert.
A night in was just what I needed. And the pizza, it wasn’t too shabby either.
Mediterranean Salmon Salad slightly adapted from Weekly Bite
1/3 cup olive oil 1/3 cup red wine vinegar 1 1/4 teaspoon dried oregano 1 1/4 teaspoon dried basil 1 1/4 teaspoon garlic powder 1 tsp onion powder 1/2 tsp salt 1/2 tsp pepper 1 tsp Dijon mustard
3/4 lb salmon filet pinch of salt pinch of black pepper 1/4 tsp dried oregano 1 cup dry orzo 1/4 cup kalamata olives, halved 1 red bell peppers, chopped 1/2 red onion, chopped 1/2 cup (2 oz) crumbled feta 1 14oz can artichoke hearts (quartered) 5 cups spring mix, lightly packed Dressing (see above)
Whisk all ingredients together for the dressing, set aside.
Preheat oven to 425 F.
Place salmon on a baking sheet lined with foil and sprayed with olive oil. Sprinkle salmon with salt, pepper, & oregano. Bake for 10-15 minutes, or until center is cooked.
Meanwhile, cook orzo according to package directions.
Drain pasta and place in a deep casserole dish. Pour 1/4 cup of dressing over pasta and gently toss. To the orzo, add olives, red bell peppers, red onions, feta, artichoke hearts, spring mix lettuce, and the remaining dressing. Toss to gently combine all ingredients.
Once salmon is cooked, flake salmon using two forks. Top salad with flaked salmon.
Yield: 5 servings (1 cup of lettuces with about 1 cup orzo/veggie mix)
Nutrition Information (per serving): 500 calories; 24.6 g. fat; 48 mg. cholesterol; 614 mg. sodium; 45 g. carbohydrate; 5.4 g. fiber; 25 g. protein
Result: This was my kind of salad! So flavor, full of different textures, and not JUST lettuce. Hands down one of my favorite salads. I didn’t use all the dressing that the original recipe called for, so I adjusted the recipe posted here accordingly. I loved the salmon with the feta and olive balanced out by the spring greens. Unique and delicious…healthy, too!
Weekly Menu: April 28th – May 3rd
- Saturday: Chicago-Style Deep Dish Pizza
- Sunday: Teriyaki Tofu and Pineapple Kebabs (r0ll-over from last week)
- Monday: Buffalo Chicken Burgers with roasted potatoes
- Tuesday: Baked Quinoa and Chicken Parmesan
- Wednesday: Grilled Cheese Crepes with Shaved Asparagus
- Thursday: leftovers
Other than grading…today has no plans!