Some weeks are insufferable. This week was one of those weeks – everything took longer than expected, things at work came out of left field, the few patients I interacted with were complex, and I was running late every morning getting to work, all day getting to meetings, and every evening leaving the office.
The good news? I’m leaving tomorrow morning for sunny Scottsdale for my bestie’s bachelorette party weekend! No words can describe my excitement. I’m a little anxious about leaving the girls for 4 days, but…mama needs a recharge.
I was just looking at Facebook tonight and my brother changed his profile picture to a photo of he and Shea from just last summer. She looks like such a baby! And then there is her ever-evolving conversation skills which are now including her tell-backs from school, sharing about the changing colors of the leaves and how plants drink water so they can grow and flowers can bloom.
So big so fast. Don’t grow while I’m gone, babies!
But really, I’m all-in this weekend. My Kindle is charged, I’ve got bachelorette party fun planned, and we’re going to be cooking up a storm in our super swanky AirBnB. I called this week to have the pool heater turned on in “chilly” Scottsdale (90 by day and lows in the 60’s overnight). I know, I hate me a little bit, too.
The bride told everyone to pack stretchy pants – ha! I took her suggestion seriously because if food and drink isn’t reason enough, we’re planning to spend lots of time just lounging around and enjoying one another. But really, the food and drink is probably the best reason!
After 4 days of bachelorette party festivities, I’ll be ready for a large dose of vegetables (though we plan to make and eat pretty balanced meals at the house!). I’ll enjoy the vegetables all the more with good flavor and texture, as was the case in this salad.
The dressing was OUT of this world good – fresh lemon juice and freshly chopped oregano with just a bit of vinegar and Dijon…it was so refreshing, especially when coupled with the fresh, crunchy vegetables and salty feta and olives. In fact, our bachelorette would love this. We may need to addend the menu!
- ¼ cup olive oil
- 2 tsp fresh oregano, chopped
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 large head romaine, chopped
- 1 large red bell pepper, chopped
- ½ English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 12 kalamata olives
- 1 oz feta cheese, crumbled (about ¼ cup)
- Whisk together the dressing ingredients in a small bowl until well-combined; set aside.
- Place washed and chopped romaine in a large bowl; pour dressing over the top and toss to coat. Add the bell pepper, cucumber, and tomatoes; toss again. Serve topped with olives and feta.