This week I have to go back to reality. My monkeys are both going back to school which means I am back on my routine. This is a good thing for my jeans and my ability to fit into them. 🙂 I will be starting back to boot camp and getting back out on the running/hiking trail. I am really looking forward to it. I had a lot of fun over the holidays, maybe too much fun. I have been craving veggies lately so last night I decided to make my husband and I a salad for dinner. I LOVE color! My favorite type of art is Impressionism because of the emphasis of color, so when I put a salad together I am thinking of color. I of course want it to taste good but I get more excited about a salad that has a lot of color than a drab green salad.
I am going to tell you what went into my salad but when you make your’s you can make it with what ever sounds good to you and in what ever amounts so I will give you the recipe for the vinaigrette below but just tell you the ingredients of my salad. I will say that I made a double batch of this dressing to keep in my fridge. It is much cheaper to make it at home and this way I know everything in my dressing. It hits on two resolutions in one. I am saving money and eating cleaner. Perfect!
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For my salad I started with baby spinach leaves and added bell peppers (from my garden), finely chopped red onion, bacon (a small amount crumbled because bacon makes everything better), candied pecans, and a crumbly cheese with cranberries in it (I’m not sure the name but any cheese would be good). You could add hard boiled egg, cucumber, celery or anything else that sounds good or you have on hand. Try out the dressing and let us know what you put in your salad.
- 1/4 c Balsamic vinegar
- 3/4 c extra virgin olive oil
- 1 t salt
- 1/2 t pepper or to taste
- 1 T purple onion finely chopped
- 1 t brown sugar
- whisk all ingredients in a bowl until combined
- store in air tight container in refrigerator