The Sexy Forever Recipe Bible (23 page)

½ pound bacon, cut into 1-inch pieces

3 tablespoons balsamic vinegar

½ pound fresh spinach leaves, washed and dried thoroughly

Sea salt and freshly ground black pepper

2 large hard-boiled eggs, peeled and chopped

10 cherry tomatoes

Place a large skillet over medium heat. Add the bacon and fry until golden brown, stirring with a wooden spoon to separate the pieces. (If the bacon is burning on the edges, lower the heat.) Turn off the heat, then immediately remove the bacon and drain on paper towels.

Pour off all but 2 tablespoons of bacon fat from the hot skillet. Place the skillet back on the stove over medium-high heat. Add the balsamic vinegar and heat for approximately 1 minute while scraping all the bits from the bottom of the skillet.

Place the spinach in a salad bowl. Pour on the hot bacon dressing and toss. Season with salt and pepper. Divide the salad between two plates. Crumble the fried bacon and sprinkle over the salads. Sprinkle on the chopped hard-boiled eggs and garnish with cherry tomatoes.

SERVES 2

buffalo mozzarella and cherry tomato salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 pints cherry tomatoes

One 8-ounce ball buffalo mozzarella

1 bunch fresh basil, stemmed

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

Cut the tomatoes in half and place in a large salad bowl. Cut the mozzarella into chunks roughly the size of the cherry tomato halves, then add to the salad bowl. Julienne the basil leaves and add to the tomatoes and mozzarella. Drizzle the olive oil over the top, then season with salt and a liberal amount of coarsely ground pepper. Toss and serve.

SERVES 4

buffalo mozzarella, fennel, and celery salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 fennel bulb, trimmed and chopped

4 celery stalks, chopped

One 8-ounce ball buffalo mozzarella, chopped into bite-size pieces

Juice of 1 lemon

¼ cup extra virgin olive oil

Sea salt and freshly ground black pepper

Place the fennel, celery, and mozzarella in a large salad bowl. Toss with the lemon juice, olive oil, and salt and pepper to taste. Serve immediately.

SERVES 4

tomato and cucumber salad with feta vinaigrette

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 tablespoon balsamic vinegar

¼ teaspoon sea salt

¼ teaspoon coarsely ground black pepper

¼ cup extra virgin olive oil

6 ounces crumbled feta cheese

4 Roma (plum) tomatoes, sliced

1 small English cucumber, sliced

½ cup Kalamata olives (for Level 1 and Level 2)

Place the balsamic vinegar in a small bowl. Add salt and pepper. Whisk in the olive oil a little at a time until oil emulsifies and vinaigrette is creamy. Stir in feta cheese. Cover and refrigerate until ready to use.

To serve, place slices of tomato and cucumber on individual salad plates. Drizzle with the vinaigrette, being sure to spoon some of the feta on top of each. Garnish with olives, if using.

SERVES 6

endive and radicchio salad with stilton cheese

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2