Here's what I did over Memorial Day weekend:
1. Picnic in Virginia wine country
2. Burgers and beers at various Clarendon bars
3. Nachos and margaritas by the water in Annapolis
4. Trivia night and more bar food at Whitlow's on Wilson
Do you see any trips to the gym on that list? Nope. Any big leafy salads? Absolutely not. Needless to say, my body was not pleased with me come Tuesday morning. There's no way to undo an entire weekend of eating poorly and barely moving, but I was determined to try.
I went to Whole Foods and picked up as many vegetables as I could fit into my eco-friendly grocery bag. When I got home I began chopping for a delicious tomato salad. I like to put cheese in all of my salads and luckily I had a whole ball of fresh mozzarella left over from our picnic so I threw some of that in. It was the perfect dish to kick off my week of healthy eating.
Tomato and Chick Pea Salad
serves 1 as a main dish
1 tomato (I like from the vine), diced
3/4 cup canned chick peas
4 basil leaves, ripped
1/8 cups red onion, diced very fine
2 oz. fresh mozzarella, cubed
Dressing:
olive oil
balsamic vinegar
salt
pepper
Toss all of the ingredients except the cheese into a medium sized bowl. Dress to your liking and toss again. Add the cheese on top of the salad. You're done…easy peasy, lemon squeezey.
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