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One of the may New Year’s resolution that I should really be more conscientious about is to start living a healthy and clean lifestyle. This includes but is not limited to my eating habits. Aside from the fact that I have been drinking too much soda lately seduced by the bottles lurking in the fridge that M buys weekly, we haven’t been eating our greens and seafood too and that is not exactly a good idea, I know.  We have been so caught up in anything and everything we have our hands and minds on that we almost always have to-go’s and other quick fix meals.  It is a good thing though that my little boy loves to snack on baby carrots both in school and here at home.  This is the only veggie that he eats, for now at least.  I on the other hand, am into tomatoes.  Be it on pasta, stews or salads.   This lycopene is a good antioxidant and beneficial to one’s health.

I miss eating my salads and I have found this fresh tender ruby reds, feta and watermelon salad very appealing. Here’s how you do it:

For the Dressing: whisk 1 minced garlic clove, 1 minced shallot, 1/4 Tbsp white balsamic vinegar, 3 Tbsp honey, 1 tsp ground black pepper, 1 tsp salt, 2 Tbsp parsley, chopped, 1/2 cup extra virgin olive oil, 1 Tbsp fresh lemon juice until well mixed. Serve immediately or refrigerate for up to 2 weeks.

For the Salad:
In a large salad bowl, combine 1 package fresh express tender ruby reds or your favorite lettuce variety, flesh of 1 seedless watermelon,diced into 1″ cube, 1 small sweet white onion, 1/4″ thick julienne plus 6 small radishes, thinly sliced.

Drizzle desired amount of dressing and toss.
Serve onto 6 individual salad dishes.
Crumble 3 oz feta cheese, atop each individual salad.
Add freshly ground black pepper, as desired.