Last week's family trip to Puntacana was my first visit to the Dominican Republic and I hope not my last. The island is full of beauty, life, color, and joy. The food was incredible, the people were welcoming, and I've never seen water so vibrantly turquoise. The flight from New York was only 3.5 hours and ended up being far easier than I could have imagined.
We got back from the most amazing week in the Dominican Republic on Monday night (full blog post recap next week) and jumped headfirst into a bonkers and chaotic week that involved me losing my wallet and having to replace all of my cards and IDs, another two hours of retreating my infected root canal (read: lots of drilling, ouch!), having to book a specialist appointment for each of my kids (both are fine, I think), oh and throwing two launch parties for my Ophelia & Indigo collection!
Is there anything cuter than a little kid all dressed up in pastels? I think not! I rounded up some cutie pie Easter and spring looks for little kids and want this entire wardrobe for my babies. Janie & Jack is having a great sale right now that includes a lot on this list such as a sweet pink ruffle dress, the cutest blue loafers I've ever laid eyes on, classic white shorts, a seersucker blazer, and a pink seersucker dress.
I love an asian chicken salad and almost always order it when I see it on a menu. It's easy to meal prep and make at home for a few days of lunch or for a side at dinner. It's crunchy and flavorful and fills you up!
Serves 4
Salad Ingredients:
- 1 cup, shredded chicken
- 1 cup, shredded romaine or butter lettuce
- 1/2 cup, green cabbage, shredded
- 1/2 cup, purple cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup, shelled edamame (I buy it frozen then heat it up)
- 1/4 cup, cilantro, roughly chopped
- 1/4 cup, scallion greens, chopped
- 1/2 cup, crispy wantons (store-bought)
- 2 Tbs, sesame seeds
Dressing Ingredients:
- 3 Tbs, toasted sesame oil
- 2 Tbs, tamari or soy sauce
- 2 Tbs, rice vinegar
- 1 Tbs, olive oil
- 1 tsp, maple syrup or honey
- 1/2 tsp, fresh ginger, grated (I buy it in a jar)
- 1 garlic clove, minced or pressed
- Black pepper to taste
Directions:
1.
