Are we still talking about New Year’s Resolutions?

No?  Yes?  I’m guessing your answer is likely dependent on whether you actually made one for yourself.


Personally, I’ve never gotten in the habit of making resolutions because, let’s be honest, I’d just be setting myself up for failure.

Too much pressure to succeed and all that.

(Yes, I’m a youngest child – why do you ask?)


Despite the fact that I’m not resolving to do anything in particular, the amount of cookies and booze and various fried foods that I consumed during the month of December and into the new year needs to be curbed. A bit.  I’m not giving up fried food anytime soon.

That being said, I made quite a nice little salad recently, and I thought I’d share it.

It’s hearty enough (with enough fun ingredients in it) to work as a dinner salad and I’ll bet you won’t even feel the need to chase it with a bunch of tater tots.

Or maybe you will. That’s your prerogative.

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What it took for 2:

4 cups romaine hearts, torn
1 large scallion, thinly sliced
a few tablespoons of balsamic vinaigrette
1 cup baby beets (which I cut into pieces, misted with oil and roasted for 20 min at 450°)
1/3 cup crumbled feta
1/2 avocado, sliced
2 chicken breasts, cooked in a skillet with a little oil, salt, pepper and garlic powder until no longer pink and then sliced

Putting together a salad is not rocket science. But I find that (especially during the winter when I’m not craving salad) I have a hard time putting together a salad that is sating and interesting enough to qualify as a full meal.

This is a good one.  I’d serve it to guests with a glass of red wine, perhaps. We all know that red wine is good for you, after all.

Hey – I said I wasn’t going cold turkey, right?

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