I am now on a quest to be thin. I got 8 weeks until memorial day - beach season - and I need to get skinny. Let's see how well I can hold the heavy whipping cream for the next two months. Don't worry, I wont get boring on the blog. The body still wants the extra 3500 calories a week I burn on the runs, so I gotta satisfy somehow.
I actually really enjoyed this salad. it was very easy to assemble and the beets were a nice contrast to the mediteranean flavors. I guess spinach isn't very greek, but neither are beets, so I guess this is more of a Greek inspired meal than a greek meal.
The tomatos were grown indoors in Carlsbad, so they were still local even though they were out of season. Even though it was local and I let it ripen for a week, I think tomatos are still best over the summer. The taboulie salad I got in a tub from Baba Foods at the OB Farmers market. it already has lemon juice in it, but the extra lemon juice just makes it spectacular.
2 massive handfuls of baby spinach
3 precooked beets - Yea TJ's - sliced and set aside
1/2 cup of prepared Taboulie salad (if you are feeling extra motivated make your own: parsley, bulgar wheat, tomatoes, red onions, lemon juice, olive oil, and some spices)
1 tomato
1/2 lemon
Extra virgin olive oil and balsamic vinegar
lay out the spinach and arrange beets in a circle. plop the taboulie salad in the middle and slice up a tomato and also place around hte taboulie. juice the lemon over everything. dress with oil and vinegar. easy on the vinegar because there is already acid with the lemon juice.
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