Mediterranean Arugula Salad

I usually begin every weekend with a great workout at Barre & Soul, which is conveniently located only a few minutes from my apartment. It is always great to start the day off feeling healthy and flexible. However, after an hour of intense squat and push up action, a girl needs to work her stomach out too (and I’m not talking sit ups).

I rewarded myself for my hour of barre by heading straight to Whole Foods. With all intentions of being healthy, I immediately headed to the “free sample” section where nacho flavored chips were staring at me through the opened plastic covered container. Seriously, who would stick these in front of my face when I am trying desperately to control my addiction to loaded nachos?!

Anyway, I took one chip and headed straight to the fresh fruit and vegetable section of the store in search of something light but filling. Although I will eat just about anything, I decided not to have any meat, so I started planning out a vegetarian meal in my head.

I grabbed a package of Arugula since I am obsessed with the spicy, peppery flavor it offers to any salad. I also knew I needed some cheese, so I grabbed some sheep’s milk feta for a light and fluffy touch. Now, I’m thinking of a protein- enter the chickpeas! Ok people, this is starting to sound a little Greek to me… BINGO- the antipasto bar!

So the extremely large “prepared food” section tends to be extremely difficult for my self control situation. While trying to safely navigate, I stuck to the antipasto bar and grabbed some fresh roasted red peppers and roasted tomatoes. This allowed me to grab the exact portions that I needed of each vegetable, not to mention I could stick them in the same container also. Hello, savings!

Check out the Mediterranean Goddess:

Ingredients:

  • 3.5 oz Arugula
  • Crumbled Feta Cheese
  • Chickpeas
  • Roasted Red Peppers
  • Roasted Tomatoes
  • Red Wine Vinegar
  • Olive Oil
  • Dill
  • Salt

Directions:

  1. If you would rather purchase your vegetables in their own cans or containers, be sure to drain all of the liquids and place your desired amount of chickpeas, peppers, and tomatoes in a bowl together.
  2. In that bowl, pour one tablespoon of olive oil as well as a little touch of red wine vinegar to get the flavors to work their magic.
  3. They say that 3.5 oz is the correct serving size for arugula, but who’s counting? I grabbed two washed handfuls and placed the leaves on my plate as a base.
  4. Since everything is already unique in flavor, I just shook a bit of dill over the chickpeas for added spice.
  5. Lastly, I placed the crumbled feta at both ends of the plate since I knew I wanted some in every bite.

My cousin always says,”If I die, I’m never going to say, wow I am so happy I ate that salad.” While I agree, I also think every meal should be enjoyable and memorable. Cooking for yourself allows you to make any and every substitution that you wish. Let your palate explore and create something unique by combining your favorite foods.

Since I encourage my readers to put their own twists on my recipes, I have a few suggestions. If you happen to enjoy the flavor of olives, I would say to use them in place of the tomatoes if you wish! If you aren’t vegetarian and are open to something fresh and  meaty, grab some prosciutto- I promise you will love yourself and this meal even more.

Thank you for reading. I hope everyone has a wonderful fresh start to their week!

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