I knew the Monday following vacation would be hectic. They always are, aren’t they?
While Shea has thoroughly impressed with her ease into daycare after my maternity leave, I had to leave her in tears yesterday morning when I dropped her off. She had spent a week at home with family and she immediately knew once we were at daycare that she was also back to the daily grind. Since I was running (just barely on time/late, as usual), I had to run off quickly. Daycare texted halfway through the morning to say she cried for about a minute and was having a great day. Phew.
I’m glad they texted, especially so, as new hire orientations can be seriously exhausting. A full day of organizational culture and HR benefits and patient rights and HIPPA. Plus the room we were in had an air circulation issue and we were sitting there sweltering after lunch. Lunch + warmth –> nap.
Speaking of lunch, it was fun to see another hospital’s cafeteria. My new job will actually be at the hospital’s beautiful out-patient center and have just a little deli nearby (will pack those lunches!), but the main hospital had a very nice cafe. I was impressed with the staff and food choices. I’ll definitely be sending some ideas to my old cohorts 😉
The salad special of the day ($0.30/ounce – not bad!) was a Mediterranean salad with green olives, feta, sun dried tomatoes, artichoke, cucumber, tomato, and (canned – bleck!) chicken. It reminded me of a salad that was served at my old job, except ours was a bit better (ahem, fresh grilled chicken!). We also offered a salad similar to this one…except, this one probably has it beat. Chickpeas? Love it!
The ground mustard in this recipe is really what makes it. Tangy and salty, these flavors are right up my alley! Sodium aside, this recipe is full of healthy fats and fiber. Quick and easy to make, gluten-free, and you can easily add to it your favorite (additional or in lieu of) protein – grilled chicken, shrimp, salmon…yum!
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1¼ tsp dry mustard
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp kosher salt and freshly ground black pepper, to taste
- 12 oz romaine, chopped
- 1 (15 oz) can chickpeas, drained
- ½ cup roasted red peppers, thinly sliced
- 2 oz Asiago cheese, shaved
- 1 oz grated Parmesan cheese
- 3 oz hard salami, thinly sliced
- In a liquid measuring cup or small bowl, whisk together the dressing ingredients.
- In a very large bowl, place the chopped romaine. Drizzle the dressing over the romaine and toss well. Add the remaining salad ingredients and toss before serving.