That’s right. I said salad. No truffles, cupcakes, chocolates, cookies, mousses or cakes. Salad. It’s February and I know for me, it’s my natural instinct to commit “carbicide” — I want to make a cake and some peanut butter cups and cookies and stuff them into my face. But I’m going to be controlled and dedicated to eating healthily. Seriously, the party’s over. I’ve been on a binge ever since the beginning of December and now my pants are getting tight and my boobs are looking huge and I’ve got to take control. So. Here’s your Valentine Guilt-free Salad. It’s delicious anyway and it looks cute.
Valentine Beet Salad
mixed organic greens
toasted almonds (or nut of your choice)
freshly boiled beets
sherry vinaigrette (recipe below)
1/4 cup sherry vinegar
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dijon mustard
1 clove garlic
1 tsp honey
Mix all vinaigrette ingredients. Set aside.
Peel beets, and slice thinly on a mandolin. Using a heart-shaped cookie cutter, make beet hearts. Place on plates. Toss greens with vinaigrette, and place in center of plates. Top with feta and nuts. Enjoy!!