Salad Saturday

Happy Weekend to us! I've grown to savor every weekend off since residency began, and it still seems like a treat to be able to have two whole days off in a row.  Unlike most Coloradoans, we don't rush off immediately each weekend to the mountains for skiing.  Skiing has never really appealed to me- it's expensive as balls, your entire body is sore afterwards, and it's dangerous at times. However,  we keep saying we'll have to give it a good ol' college try-- unfortunately, being a complete white person's sport, it's like $150 to even try if you take into account the day ski pass and rentals in peak season. Whatever, Greg and I are enjoying a lovely, warm and sunny weekend in Denver without risk of avalanche, broken bones, or subdural hematomas. 

This morning we went for our first run of 2013.  Wooo weee, are we out of shape.  We were running fairly regularly up until November/December when the holidays and cold weather/early night fall hit. Evidently, sitting on your ass all break is not conducive to staying in shape.  We bundled up and ran/walk around City Park for a grand total of 28 mins, huffing and puffing most of the way.  Hopefully the weather stays this nice so we can run more frequently. 

After our run, we were ready for some lunch. The nice thing about exercise is that it usually guilts you into eating somewhat healthy afterwards cuz who wants to undo all that work?  Greg and I whipped up a Greek-inspired salad, which I had been craving recently.  I've found that I like dressing the entire salad, so it all gets some flavor.  I like trying to make our own dressing as well as it is so easy and often healthier.   Salad Saturday?  Can we make this a thing like Meatless Mondays?!

Greek Salad

INGREDIENTS
1/2 head of leafy green lettuce, washed
generous handful of cherry tomatoes, each sliced in half
1/4 of a cucumber, thinly sliced
1/4 of a red bell pepper, thinly sliced
1/3 cup of kalamata olives
3 Tablespoons feta cheese

Dressing
2 Tablespoons red wine vinegar
2 Tablespoons EVOO
1 teaspoon lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp garlic powder

DIRECTIONS

1. Whisk dressing ingredients together in small bowl and set aside.  If you already have your cucumbers sliced, place them in bowl for a little marinade. If you have a red onion, this would also be great. 
2. Spin lettuce in salad spinner to get off as much moisture as possible
3. Combine salad ingredients in large bowl
4. Pour dressing over salad, and toss to coat well
5. Sprinkle feta cheese over everything and serve immediately.