Happy Monday! I hope everyone had a great weekend. My weekend was a good one especially because it officially feels like summer. This was the first weekend that I really got to enjoy our new house and relaxing out on our beautiful deck.

It was filled with relaxing, yoga, catching up with friends, and enjoying time with family. Sunday was gorgeous out. When we went grocery shopping at Whole Foods I saw these beautiful sunflowers and just had to get them. I’ve never been much of a flower person or plant person but I think that might change living in a house now. I put the sunflowers in the mason jar that I got at Goodwill (for only two dollars). I put them on our table outside and they look so pretty! These made me really happy…sometimes it’s just the little things!

After doing a ton of grilling all weekend and pretty much always, I decided to change it up for dinner last night. I wanted a light, summery salad but still one that was filling. So was born this summer cob salad.

Summer Cobb Salad

• 2 hard boiled eggs
• 2 pieces of bacon, cooked and diced
• Spinach
• Cherry tomatoes, cut in half
• Strawberries, sliced
• Blueberries
• Extra-virgin olive oil
• Balsamic vinegar
• Crumbled gorgonzola cheese (optional)

Once your eggs and bacon are cooked, cut up the rest of the ingredients where it calls for it. Place the spinach in a bowl and add ingredients on top. I like to separate all of the toppings in little sections. Drizzle with your olive oil and balsamic vinegar. Easy peasy!

I hope everyone has a great week!