My Big Fat Greek Lunch

Back when I was pregnant with Sierra, I was diagnosed with gestational diabetes. Honestly, it was a lot tougher than it should have been, mainly because I realized just how much sugar I normally consumed. Needless to say, as soon as she was born I went right back into my old eating habits. Dessert? Yes, please. But, a few things did change… For one thing, I no longer wanted cereal for breakfast. My gd diet got me used to a much heartier breakfast and there was no going back! And, the second change was my lunch. I got in the habit of having a salad every day to the point where I still crave it at lunch time. If I weren’t so lazy about it, I would still make a salad every day. But, my salads now come in phases… and right now I’m in a big time Greek salad phase!

If you’re a fan of Greek salads at all, you are going to thank me for this post! After a simple Google search, I came across this recipe. Ready?

Greek dressing:

1/2 cup olive oil (original recipe called for vegetable oil)

1/4 cup rice vinegar (original recipe called for lemon juice)

1 clove minced garlic

1 tsp oregano

pinch of kosher salt

That’s it! It is so awesome! I keep the salad very simple. Romaine, Persian cucumbers, tomatoes, and feta. I have kalamata olives, too, but remember… I’m lazy, so I haven’t cut them yet. So I don’t use them. Lazy.