Because the important moments in life just don’t fit in a status update! I started this blog when I was training for my first ½ Ironman, (70.3 miles) to record what I hoped would be growth and progress but ended up being a huge learning experience. Although fitness is one of the key ingredients to a happy life, it certainly isn't the only ingredient. My blog has evolved to document growth, progress and setbacks in other areas too. From my surprise proposal in Rome and wedding in the fall of 2013, to Mom's devastating stage IV cancer diagnosis and death 2 weeks after I found out I was pregnant. Who knows what shape it will take, but thanks for being along for the ride.

Friday, August 19, 2011

Watermelon and Feta Salad


Watermelon and Feta Salad


I had a similar salad last Saturday at a restaurant. I accidentally bought non-fat feta, but other than that, mine was just as delicious!!! Using one watermelon made enough for a few days; I had a huge bowl last night and I'm taking some to work today!

By Patricia Wells
From the July 2010 issue of Runner's World

Watermelon and Feta Salad

Watermelon is a good source of lycopene, an antioxidant that may lower risk of developing certain cancers, cardiovascular disease, and macular degeneration. Pair the salad with a few slices of toasted French bread for a light lunch.

SALAD
2 pounds watermelon, rind removed
1 cup Greek feta cheese, crumbled
1 cup fresh mint leaves, cut into a chiffonade (thin strips), or left whole if small
1 cup mixed baby greens

LEMON OLIVE OIL DRESSING
1/4 teaspoon fine sea salt, or to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil or lemon oil

Cut the watermelon into large chunks. Place an equal amount of melon on each of four chilled dinner plates. (Alternatively, cut the melon into four large circles, each one inch thick and four and a half inches wide, and place one circle on each plate.)

Sprinkle one-quarter of the cheese, mint, and greens on the watermelon.

Then make the dressing: Place the salt and lemon juice in a jar with a lid and shake to blend. Add the oil and shake once more.

Taste for seasoning, then drizzle the dressing over each salad. (The dressing will also keep in the refrigerator for up to three days.)

Serves four.

For Runner's World contributing chef PATRICIA WELLS, there's only one downside to spending summers in Provence, France, where she leads cooking classes. "I hate running in the heat," she says. Her rule? Finish her daily five-miler—on country roads bordered by vineyards—by 9 a.m. Avoiding the heat even inspired her 12th book, Salad as a Meal (to be published in 2011). For more on Wells's classes, go to patriciawells.com.

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