It's been just about 4 months since my last blog post! I used to say that obstacles aren't excuses.... but if you've ever experienced Hyperemesis, you'd know that I needed to "eat" my words. Horrible pun intended... I actually couldn't eat at all. BUT the good news is that the cause is a cute little boy due around Thanksgiving :). Health chick will have an egg hatching soon!
On to the cucumber salad!
It's going to be in 100's all week in NC with a heat index around 115. It's so incredibly miserable outside, and heavy meals just don't mesh very well with the humidity. This cucumber salad is perfect the hot Summer days, and it only takes about 10 minutes to make.
You will need:
1.5-2 large cucumbers
1 package of grape tomatoes, sliced in half
1/4 cup of onions sliced thinly
1/2 of feta cheese (pasteurized if you're pregnant, of course)
1/2 can of garbanzo beans
1/2 cup (or more. I love them) of kalamata olives
1/2 lemon
Olive oil, white vinegar, ground pepper, dill weed.
1. Put the cucumbers, tomatoes, onions, olives, cheese, and garbanzo beans in a bowl. Set aside
2. In a large bowl, (and I admittedly didn't measure much) put a small amount of white vinegar, 2-3 tablespoons of olive oil, and squeeze in the lemon juice
3. Mix in some ground pepper and dill weed (I think I used about a tablespoon)
4. Dump the bowl of vegetables & feta into the large bowl
5. Mix well and serve! You can add more vinegar if you'd like it. Adjust ground pepper and dill at this time if needed.
