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.

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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?)

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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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