Layered Sunday Salad Bowl

It’s a good thing Monday’s go by quickly.  Everything seems exaggeratedly BAD on a Monday.  If you drop something, it’s just inevitable that it will break. Any other day of the week, you either would have caught it or it would have been unbreakable.  Not on a Monday.

I didn’t drop or break anything yesterday, well….yes I did drop SOMETHING, because I always do, but that’s not really the point. The point is that my mood was rotten and every stressful thought that went through my head was exaggerated into the most horrific outcome.  What a way to start the week.  Thank goodness my Monday went by so fast.

Tuesday, I’m over it. Time to move on.  Thanks for the rant

The work out: 

Warm up on the Treadmill followed by 8 x 400’s with 400 (or quarter of a mile) rest in between. Total treadmill run including warm up and cool down was 5 miles.  These 400’s were suppose to be done on the track but I thought Shane might slow me down and it was too dark at that hour to go alone. PLUUUUUSSS…there are no lights on the track.

Leg workout with machines for 30 minutes. 

Shane and I went for a 4 mile run. It was slow and it was TOUGH!  My legs were jelly.  With every hill we went up, large or small, I listened to my foot fall which seemed to keep saying  “Push! Push! Push”  So I did and we got through it. Total miles today = 9 +/-. 

We talked about FAST Monday’s and workouts on Tuesday but what about Sunday?  Sunday is about food

Not sure what it is about Sunday’s but it just seems like the day to try something totally different than we are used to eating. Or maybe that was just the feeling last Sunday?  Anyway, a recipe was discovered that looked so appealing in all it’s layers, I just had to try my hand at it.  A no cook meal!

Layered Salad Bowl – Serves 4 – 6

• 3/4 cup Plain Greek Style Yogurt
• 1 lime:  you will squeeze every ounce of juice you can from this lime as well as zest it.
• 4.5 oz can green chilies

First zest your lime and put it into a small bowl.  Now squeeze all the juice you can from that lime. Add the yogurt and the chilies.  Mix and put into the fridge until ready to use.

• 2 cups fresh baby spinach
• 4 cups mixed crisp salad greens
• 11 oz can corn – drained and rinsed
• 16 cherry tomatoes, sliced
• 1 avocado – halved, pit removed and cube the “meat”
• 1/2 red bell pepper- chopped
• 1/2 yellow bell pepper – chopped
• 1 can dark red kidney beans
• 3/4 cup reduced fat Mexican style shredded cheese
• 1 cup Stacy’s Bagel Chips with Sea Salt

If you are going for presentation, grab a large glass bowl that will hold a big salad. 

Put the spinach in the bottom layer. Next add the corn, add the tomatoes, the avocado, red and yellow peppers, and the kidney beans.  Make sure to put the layers at the sides first then put extra in the middle. That way you will be able to see the layers through the glass bowl.

Add the mixed salad greens.  Top with cheese.  When you are ready to serve, pour on the yogurt-chile dressing.  Top with the bagel chips and serve.

This meal was so fresh and filling, it was perfect for a hot and humid day.

What’s your favorite Sunday dinner?

Joanne