Happy Monday! Today was such a fun day but quite the whirlwind. It started at the early hour of 4:15 as I met Melissa Z for a quick four mile run along with East River before work. It turns out that we both have to be at work early and we discovered only yesterday that we live just 2 blocks from each other!

It was nice to enjoy the gorgeous views while conquering the darkness with a buddy as we kicked off the week in full gear.

Then, the day didn’t end until 10pm when I left Revolve, where I took my second class with Jason in just as many days. Melissa and Dori hosted a free ride for readers tonight at 8:45. The music was amazing, Jason’s energy was great, and the spin portion was stronger and harder than last time. I still think the Rip Ride will be my favorite but I do love Jason’s dance parties!

Now it’s almost 10:30 and I’m ready to curl up in bed and fall asleep. But, before I do that, I have to share this week’s salad creation with you guys! I enjoyed last week’s Mexican Ziplock salad so much that I created a new one this week while still staying under my goal budget of $30 for a week’s worth of ingredients.

This Greek salad packs in tons of flavor and lots of different textures while still being healthy! Grab a Ziplock bag and toss the below ingredients into the bag for a delicious salad that won’t even need dressing thanks to the hummus and taboule!

• 4 handfuls of arugula
• 2 handfuls of cherry tomatoes
• 3 handfuls of chopped red and orange peppers
• Any random leftover cooked vegetables you have in your fridge (this week I have sautéed mushrooms)
• 1 tablespoon hummus
• 1 tablespoon taboule
• 1/2 cup grilled/roasted chicken (or your favorite protein)
• 4 diced sundried tomatoes
• 1/4 cup low fat feta

Once you toss it around, serve on a plate when you’re ready for lunch!

Hope you enjoy this week’s creation!