Jumping on the Watermelon Salad Bandwagon

Happy Friday! First off, I’ve got to share what I’m munching on…

I made oatmeal peanut butter banana cookies from PB Fingers , with just a couple changes. First, her recipe makes four dozen cookies. I do NOT need 48 damn cookies in my apartment with just me here! So, I made 6 instead, which was a smart move… these babies are delicious and I could probably eat a dozen if I made that many! I also subbed her egg for a flax egg and added chocolate chips to mine (because in my opinion, desserts are always better with chocolate chips added in). They came out so yummy, so if you’re looking for a cookie recipe, make these!

Moving on to dinner…

Now that summer is around the corner, I keep seeing watermelon salads popping up everywhere. I find it to be an interesting salad mix and have eaten it a time or two while dining out, but had never made one at home. Lately I’ve been keeping watermelon around to make watermelon smoothies, but tonight I decided to use some to make a salad. Me being typical me, instead of looking up a recipe for it, I rummaged around my kitchen to find what seemed like (and turned out to be) a winning combination. I couldn’t decide between using arugula or spinach, so I threw both into the mix:

Watermelon, Feta, Arugula & Spinach Salad

Ingredients:

• 2 large handfuls of arugula
• a large handful of spinach
• 1 c cubed watermelon
• 1 oz crumbled feta cheese
• 2 TBSP toasted pecans
• about 5 sprigs of fresh mint, chopped
• 1/2 TBSP olive oil
• 1 TBSP red wine vinegar
• mixed up salt & pepper

Stats: 300 calories, 24 g fat, 10 g protein, 17 g carbs

Have a wonderful weekend!