Now for my very favorite salad in the whole wide world (seriously, we eat this almost weekly) and the chocolate covered strawberries!
BACON FETA SALAD
1 pkg. Spring Greens (or your favorite greens mixture)
1 carrot, diced
3 celery stalks, diced
1/2 seedless cucumber, sliced
1/4 red onion, sliced
handful of cherry/small heirloom tomatoes (you could dice a large tomato as well)
1/4 c. Craisins (dried cranberries)
4 oz. crumbled feta cheese (I use the basil tomato feta)
6 slices of bacon, cooked and crumbled (omit for veggie version)
Toss it all together and serve fresh! I like to use a blueberry pomegranate or balsamic dressing, but just about any type of dressing would be delicious. Obviously, you could omit any of the veggies you're not so fond of, or add some different ones if they're just sitting in your fridge.
- 6 ounces semisweet chocolate, chopped
- 3 ounces white chocolate, chopped
- 1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
I got my chocolate-covered strawberry image and recipe from HERE. I won't lie. I'm pretty stoked to eat dinner on Valentine's Day.