I’m a married lady! I’m just finishing up the most incredible weekend of my life and enjoying indulging in some richer dishes and more complicated recipes. I’ve kept goat cheese to a minimum (I used to eat it almost every day), mostly because since the juice feast I really haven’t wanted it. Well it’s made a comeback in a gorgeous way with this overwhelmingly flavorful Greek-ish salad.
1 head romaine, chopped
2-4 cloves garlic, minced
small handful fresh basil, chopped
2 Tbsp fresh thyme
2 Tbsp fresh rosemary, minced
1 Tbsp fresh mint, minced
1/3 large cucumber, seeded and diced
1/3 small red onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small yellow bell pepper, thinly sliced
4 kalamata olives, pitted and chopped
4 castelvetrano olives, pitted and chopped
2-3 oz goat or sheep feta (preferably raw)
A sprinkle of red pepper flakes (if you like a little heat)
a few drops of liquid stevia (optional)
sea salt and freshly cracked pepper, to taste
a few splashes of balsamic vinegar or the juice of one lemon
a drizzle of cold pressed olive oil (optional)
Toss and enjoy.
In my Wheatgrass and the Wedding Dress posts I mentioned my concern over the dress (and my irritation overbeing one of “those brides” who diets before the wedding). When the big day arrived, the dress slipped on easily and the day was everything I hoped it would be and more. If you glance over to my profile photo you might notice the name change 🙂 I’m taking my wife’s name and basking in the bliss of knitting together our little family.