I can't understand how it is the middle of June! It seems like March and April were here just yesterday, and now June has snuck up on me with July in tow. With warmer weather on its way, clothing becomes smaller and bikini season officially starts. This means that I put on a bathing suit and instantly feel the urge to cut back on calories and desserts. (Notice I said 'cut back' not 'cut out.' Please, lets be real here. No one should ever cut desserts out of their diet.) Plus, healthy eating is always a good thing in my book, bikini season or not.
So it was in this mindset, that I decided I would post a set of So Cal Summer Salads. I had no real plan for this, other than that I wanted veggies, lots of them, and maybe a sprinkling of fruits, a little bit of nuts, and possibly some cheese. Nuts and cheese can be included in my salads because they are good fats, of course. :) As I was thinking this, fate intervened. Almost as if on cue, the June issue of Bon Appetit appeared in my mailbox chock full of great summer salads. Each salad looked tastier, fresher, and more colorful than the next; to me, these are the great powers of the almighty salad.
When I was leafing through the magazine (translated: obsessively pouring over each recipe with drool running down my chin), this salad with arugula and fennel really appealed to me. Arugula runs neck-in-neck to tie with butter lettuce as my favorite, and fennel has made a delicious debut in my life in recent years. I wasn't entirely sure about the tangy apricots, but the lovely pale orange color is too beautiful to resist!
I bought all the ingredients to make this salad, but then decided to make an impromptu drive out to Las Vegas for the weekend to visit a good friend from college. So naturally, I packed up all the salad stuffs, plus my trusty 7" Shun
, and drove out to Sin City. Maybe this seems weird to you, but I think most of us would agree that given the choice to cook only for ourselves, or to cook for others, the latter would undoubtedly win. 
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