What’s this? Actual free time? Oh my Lord, it must be a miracle!
Celebrating the Day of Valor here in the Philippines last April 9, I found myself avoiding chores and catching up on some of my reading when I remembered buying a buttload of chopped Romaine. There has to be feta somewhere and aha! Apetina was there.
Of course I had to forget the pitted black olives and I wonder why. I usually look forward to that little nugget. Oh well.
Balsamic vinegar and EVOO check and we’re ready to toss them all up in a glorious Greek-ish salad.
There was so much that I can only pack half of it in my lunch box and the other half, I ate by myself.
My favorite part in the whole thing is crumbling the cheese. I have always loved feta’s slightly grainy and then smooth texture.
I was a little overenthusiastic with the vinegar though, and completely forgot about the spices. Then again, there’s always next time.
1 bag Dole romaine lettuce, chopped
1 medium cucumber, halved and chopped
50g Apetina feta cheese, crumbled
1 T balsamic vinegar
1 T EVOO
Pepper to taste
Mix everything gleefully!
Next up, dessert.
I honestly believe buying these Mason jars from Pretty Little Cravings is so worth it. We had some leftover melons and grapes, and a couple of canned fruits to boot. They made a pretty little picture.
I usually store these babies in the freezer to maximize its potential. Plus of course the fact that it’s summer here already and there’s nothing like consuming something cold.
See those juices at the bottom? Those were actually from the pineapples and the mandarin oranges. Even though I drained them well, the juice was still there. It added a lot to the flavor though, and in a way, sweetened up the melon too.
So far, this healthy eating lifestyle is off to a good start. Then again (Again!? Hahaha.) I got to make all these because I had the time to. So while I’m still on break from school, I should really make more of these.
How about you? Do you have any other quick recipes for me to try? Let me know!