It’s moving week over here in IYGIGAD (worst acronym ever, we’ll work on it) land. I’m sitting in a sea of packed boxes, but I think that’s probably better than unpacked boxes, yes? Yes. Don’t worry though, I’ve made several deer paths. It’s like a cleaner, more compact version of that show about hoarders on TLC. Speaking of which, have you seen Extreme Cheapskates yet? It’s on Netflix and it’s the most ridiculous thing I’ve ever seen. It’s so gross, embarrassing and terrible but in that I-have-to-binge-watch-every-episode-before-I-ever-sleep-again kind of way. Which brings me to American Horror Story, because oh my god. I just started it last weekend and I’m currently saving up the season two finale because I don’t want it to be over. Netflix needs to get it together and give me season 3.

Wow. This is what moving brain looks like you guys, pure mush. So quick weekend recap—because I managed to squeeze a lot of last-weekend-in-Scottsdale fun in between packing—then onto this gorgeous, and oh so easy salad.

Friday night I met some friends for happy hour at RNR for the best deals on margaritas and my first Animal Fries experience. It’s literally a platter of sweet potato and Parmesan fries topped with white cheddar sauce, a pile of pulled pork and a good slathering of barbeque sauce (don’t let the menu fool you, this is no drizzle).

I started Saturday with a trip to my favorite nearby coffee shop, Echo and got myself an almond milk latte to power my packing day. I brought it home, added a little maple syrup and cinnamon and it was the best. New latte fixings found. Saturday night I indulged in the most typical girls-night-in and it was the most fun. I’m talking wine, pizza and childhood favorites like Josie and the Pussycats and The Lizzie McQuire Movie.

Sunday was a pretty standard pack-til-you-drop day. But I did cap it off by going to see Boyhood at my neighborhood Indy theater, which I will just have to make the drive from my new apartment every once in a while for because I just love it. The way this movie was made is phenomenal, 12 years with the same cast. That’s a feat!

But on to this salad. I’m not a big vegetable eater. I sneak my veggies into other things, like on pizza, in pasta or tacos, etc. But when it comes to a good salad that’s then chopped up in to itty bitty pieces ensuring a little bit of everything in each bite, yep. You’ve got me. This salad is a twist on my mom’s classic Caesar salad. We ate this several times a week, it’s just so good but different from other Caesar dressings you might be used to. It’s not think or chunky like some but rather smooth and tangy. The original version uses anchovies paste, but I’ve omitted it here and think it tastes just as good.

This twist on my mom’s original combines tender spinach, crisp cucumbers and juicy tomatoes topped with savory Caesar dressing, croutons and Parmesan cheese. It’s perfect for as a side or a full meal when a little grilled chicken is added.

Check out my recipe for homemade Garlic and Herb Crouton recipe. They are the perfect Caesar salad topping and are a great option for anyone with food allergies!