Don't you feel sometimes that you just need to be healthy?!?!? Well, I do! I start to analyze what I'm eating and what my kids are eating last week. I definitely shutter to think what I've put into my body. Yes, late night Taco Bell runs to omg I need lunch really fast lets get McDonald's. I'm the first to raise my hand and admit that I have and do that on occasions. Am I a junker? {chuckle} So I guess it's a good thing to go in and out of being good and healthy. These last few weeks of summer my cousin and I have been going to heated sculpt yoga. WOW... It's amazing! First off, I can't even touch my toes so don't think that's all you do in this class... You're sweating like a pig {cleansing every ounce of bad out} and doing major cardio with intense sculpting combined. I love it... My body feels great! So with that type of exercise why not start eating right too... Bring on the greens! Here's a salad that my mom used to make all he time when my brother and I were little. Hope you enjoy!
SERVES 4–6
INGREDIENTS FOR THE DRESSING:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste
FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish
INSTRUCTIONS 1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside. 2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.
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