I have found the dish I want to bring to every potluck from now on.
Except I don’t really go to potlucks. But if I did, I’d bring this always. So full of vegetables, and the dressing is INSANE (in a good way).
It has been one heck of a week. On Monday, I turned 28. There was Chinese food, great friends and so much cake (funfetti with pink frosting, perfect for a 28 year old).
Alyssa and I decided the cake must be magic, because we both had AMAZING runs on Tuesday. She busted out some crazy fast mile repeats, and I did a 6 mile run with 4 tempo miles all under 7:00 min/mile!
We started a space unit at school, and this week the kids made Alka Seltzer rockets. I love my job.
Today I went for my second run of the week (I guess I’m going for quality, not quantity at the moment) and ended up doing 4.5 miles at 7:30 min/mile. It didn’t even feel that hard! I don’t know where this speed came from– or if it will stick around — but I like it.
I just made a few changes to this salad as it was originally written on Ashley’s beautiful blog. I served it over a bed of mixed sprouts, which was heavenly, and I left the sweetener out of the dressing. There are so many little tweaks you can make to personalize it!