Isn’t it amazing that it feels like a work day yet we have the day off? Perfect timing for a three-day weekend after trying to rid myself of this pneumonia and pack for New York for upcoming amazingness. Did I mention that Rachel Zoe and Lauren Conrad are speaking at the Lucky magazine conference I’m attending on Wednesday? #havingamoment
In other news, here’s a great end of summer salad that’s perfect for lunch or dinner (add a baguette and roasted garlic). It’s now been about two weeks here with a gluten-free diet so there has been an abundance of salads. It’s all about considering new ingredients so you don’t get tired of eating it nearly daily.
Ingredients (serves 3-4)
Arugula, one container
Two avocados
One orange, segmented
One sliced yellow onions
Toasted sliced almonds, to taste (TAGG tip: toast in your toaster oven for two minutes. Just monitor to avoid burning)
Two ears of corn (TAGG tip: cook in your microwave for fast, crisp kernels. About two minutes per ear, covered with saran wrap)
Optional: add chicken, or cheese (goat or feta)
Dressing: this time, we kept is simple with drizzled olive oil and a small dash of salt. Perfect.
