Great day!!

I've been pretty busy however I have to be honest... I just haven't felt like documenting lately. I don't know why because whenever I look back on my blog I am super excited that I do update here. So, I promise I'll try harder.

Today was a great day!!! I went with Miranda to an AMAZING vegetarian Indian restaurant called Niramish in Little 5 Points... OMGosh it was great!!! For sure we will be going back there again... we both believe that this is the best Indian we have had in this city and it is comparable to the Indian restaurants in New York. Wow! Great!! Then after lunch I got my hair cut... or more trimmed at my most favorite salon Flick in Edgewood. I always love getting my hair done. Then I ran a few errands before coming home, doing yoga and making a huge salad for dinner. In the salad I added the following as my 'dressing' and I have to tell you this is amazing!!! It's my version of this recipe and I will be making it again. The mint is just perfect in this little recipe. So yummy and so fresh!!

Sugar Snap Pea Salad with Lemon-Mint Vinaigrette

Ingredients

Lemon-Mint Vinaigrette:
3 Tbs. olive oil
3 Tbs. minced fresh mint
2 Tbs. lemon juice
1 Tbs. minced sweet onion
1 tsp. Dijon mustard
1/2 tsp. sugar

Salad:
1 lb. sugar snap peas, trimmed (can be frozen or fresh - I used frozen)
mixed nuts

To make Lemon-Mint Vinaigrette: Whisk together all ingredients.

To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with 3 tsps Lemon-Mint Vinaigrette. Save the rest of the vinaigrette for later use.