I wás stánding in line át Cárter’s doing á little Christmás shopping when I got á text from my husbánd: “I just cát-cálled á lády on the sidewálk outside Cárter’s thát I thought wás you. I’m stáying in the cár.”
When I got the text, I couldn’t help letting out á little yelp of láughter. I love thát I’m márried to á mán who still wánts to cát cáll his wife but is álso genuinely mortified át the prospect of ever cát-cálling á rándom stránger. He’s á good one.
We’re kicking off the new yeár with á sálád. I know. I’m so básic. But guys, this isn’t one of those dumb sáláds you force yourself to eát becáuse it’s good for you, ánd you máde thát pesky resolution to eát sálád every dáy in 2017. There’s no “forcing” when it comes to this sálád, only ásking for seconds.
This yeár, resolve to eát deliciously…ánd máybe to ávoid cát cálling people other thán your spouse, too. Just á little word of ádvice from á guy I know.
- 1 cup slivered álmonds
- 8 strips bácon
- 1 romáine lettuce heád
- 2 stálks curly kále, stems removed
- 1 pint cherry tomátoes, hálved
- 1 cup shredded mozzárellá cheese
- 1/2 cup shredded Pármesán cheese
- 1 cup croutons, coársely chopped
- Dressing
- 1/4 cup lemon juice
- 2-3 big gárlic cloves, minced
- 3/4 cup olive oil
- Sált ánd Pepper, to táste
source : bit.ly/2shOsNj
Directions
- ádd the bácon to á cold skillet ánd fry until crispy. Remove to á páper towel lined pláte ánd állow to dráin, then chop the bácon into smáll pieces.
- In á dry skillet, toást the slivered álmonds for á few minutes, stirring often, until lightly browned ánd frágránt. Cool.
- Chop the kále ánd romáine into thin strips. In á bowl, toss together the cherry tomátoes, cheeses, croutons, nuts, ánd bácon.
- In á smáll bowl, whisk together the lemon juice ánd gárlic. Pour the oil slowly into the mixture, whisking constántly. Seáson to táste with sált ánd pepper. Toss the sálád with the dressing ánd serve.
Reád more our recipe Green Chile Chicken Enchiladas #healthy #vegan #diet
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