I was short on time this week, big time! With working 9-5 everyday, commuting to work 2 hours round trip, fitting in some training for the 15 K Boilermaker run in July and my first ever Triathlon in August and prepping to be a bridesmaid in a dear friend’s wedding this coming Saturday up in Maine, cooking was the last thing on my mind. I wanted to keep things quick, healthy and easy. With last week’s heat wave still on my mind, I chose something that was simple and you don’t have to fire up your oven for. I have made this recipe many times in the past and it always comes out great. With prep, chop and mix time, this salad took about 30 minutes to prepare. (I subtracted the time that it took to take pictures.) Mike and I ate ours with a side of cedar plank grilled salmon for dinner. I also recommend splitting the salad into 4 Tupperware portions and taking them to work for lunch. Each hefty portion packs out only 9 grams of fat and a ton of fiber to keep you full till your next meal. This salad is also great to take to your next BBQ get together.