Tara DOES Health

I've been having an inner battle with carbs all day.

Last night I went out for my girl's birthday and ate more carbs than I have in so long- and I felt GROSS this morning.

Blah. But pilates last night was amazing!


Recipe I am trying this weekend:


Cucumber Layered Salad

About This Recipe: Simply layer the vegetables, mix the dressing, pour over vegetables and refrigerate overnight. Looks great layered in a straight-sided glass bowl.Selection/Storage: Choose cucumbers that are firm, well-shaped and bright green. Store in refrigerator up to a week. Choose celery that is crisp and brigh green. Store in refrigerator in plastic bag for up to a week. Wash cucumbers and celery just before using.
Ingredients
1 can(19oz/540 ml) chick peas, drained1 1/2 cups chopped Go South Cucumber1 1/2 cups chopped tomato1 cup chopped Go South Texas Sweet or Vidalia Onion1 1/2 cups chopped Go South Celery1/2 cup each: mayonaise and sour cream1 clove garlic, minced1/4 cup chopped fresh cilantro2tsp each: grated lemon rind and lemon juice1/4 tsp each: salt and pepper
Preparation
In a large 8 cup (2L) serving bowl, layer chick peas, cucmber, tomato, onion and celery, set aside. In a small bowl, whisk together mayonnaise, sour cream, garlic, cilantro, lemon rind, juice, salt and pepper, pour over top of salad. Cover and refrigerate overnight.
Produce
Lemon
Onions (Red, White & Yellow)
Tomato
Cucumber
Celery
Garlic