Another new haircut & arugula and chicken salad recipe
As I mentioned yesterday, I’ve apparently gotten braver lately when it comes to my hair, and I got another new cut (even though my last hair cut was about 6 days ago).
My stylist Jessi chopped off an additional 2 inches or so and styled it straight. So far, I’m loving it! It feels healthier and bouncy.
It’s always fun to have bouncy hair.
After my hair appointment, Michael and I met up for lunch at Subway (a post-haircut visit to Subway has apparently become my new tradition).
You may recall when I told you that the awesome people at our local Subway know me by my order.
Well, a newer person was making my sandwich yesterday, and when I asked for my beloved sweet onion sauce, he just squirted a tiny bit into the container. I didn’t say anything, but my number one Subway lady came over and poured a ton more into the container and said, “You need to give her more. She’s pregnant, and she loves this stuff!”
Subway, I love you.
For dinner last night, I made a salad that was inspired by my Trader Joe’s cookbook.
The version in the book seemed like it might be a tad bland, so I just added in a few extras, and it came out fantastic!
Arugula & Chicken Salad
Prep time: 10 minutes
Cook time: 15 minutes
1/2 (7 ounce) bag of arugula
3 tablespoons olive oil
2 chicken breasts (cut into strips)
1/2 cup red bell pepper strips
1/4 cup dried cranberries
3 tablespoons red wine vinegar
2 Persian cucumbers, chopped
1/3 cup walnut pieces
1 teaspoon rosemary, chopped
Parmesan cheese (optional)
Salt & pepper
Divide the arugula onto two separate plates. Heat 1 tablespoon of olive oil in a large pan. Season the chicken with salt and pepper on both sides. Add the chicken strips and saute until nearly cooked through. Add the bell pepper strips and saute for an additional 5 minutes or until tender. Add the vinegar and saute for an additional 2-3 minutes. Pour the contents of the pan evenly over both plates.
Using the same pan, add the rest of the oil, walnuts, and rosemary and saute until fragrant (about 3 minutes). Again, pour evenly over the plates. Add the cucumber and dried cranberries to each plate and garnish with Parmesan cheese and croutons (optional).
We really enjoyed this salad, and Michael called it “fancy”. I think that I’ll make this again soon and invite my mother and sister over for lunch!
I’m really excited because Michael and I have our cloth diapering class tonight. I’m not sure if we’ll be putting diapers on dummies that wet their pants or what, but I’ll give you the recap tomorrow!
Before I close, has anyone seen Pregnant in Heels on the Bravo network? I caught a marathon yesterday evening, and I am now officially addicted! Michael pretended to be disinterested, but I think he was entertained by the show as well.
Have a wonderful day!