I am RELISHING cooking my own food again following our Dominican Republic vacation. There are a few things that are never as good away as they are at home (beds, towels, and food) â€“ know what I mean?
One of my â€˜career fantasiesâ€™ (what Iâ€™d do if money was no object, it wasnâ€™t as hard as it would really be, and failure wasnâ€™t possible) would be to open a little cafÃ©/sandwich shop that only served breakfast and lunch. I would serve The Grilled Elvis, Quiche Cornbread, Autumn Grilled Banana Sandwich, Strawberry Fields Breakfast Quinoa, Spring Ptitim Salad, Vegetarian Sloppy Joes, smoothies, coffee, booze, and this salad.
I actually made this salad for dinner last night, too, and the moment the Husband popped a bite in his mouth (I made him try it to confirm the flavor combination is really that amazing), he said, â€œYou should put this on your restaurant fantasy menu.â€
Alas, my cafÃ© fantasy is just a dream, so Iâ€™ll share the combo with you instead!
In the mix:
- Organic baby spinach (I specify organic because I really think organic spinach tastes better)
- Organic sliced strawberries (Ditto)
- Chopped watermelon
- Crumbled goat cheese
- Raw cashews
- Drizzle of creamy balsamic
Itâ€™s a simple salad recipe, but man â€“ is it so good!
Itâ€™s hot out there, so Iâ€™m waiting for the heat wave to pass before I go for a run. Plus, I NEED to be productive with work first and not use exercise as an excuse to slack off.
Whatâ€™s your career fantasy? Are you going to make it happen?