When I’ve got a special dessert in mind, I try to slim down the entree selection that night, just to balance out the meal itself.  With a special souffle in mind for dessert, I decided to search for a healthy and seasonal main course salad for the wintertime.  I found this lovely watercress and arugula salad that you serve with a helping of your favorite cooked whole grains, roasted beets, and cooked shrimp. Also in the mix is sliced fennel and beautiful ribbons of green zucchini.  Top the hearty salad off with your favorite homemade vinaigrette and voila–dinner is served.  A perfectly balanced dinner that still leaves room for that special dessert!

(To view this recipe, click on the following link: http://www.eatingwell.com/recipes/beet_shrimp_winter_salad.html)

Tagged: Arugula, beets, cous cous, dinner salad, Eating Well, entree salad, fennel, pearled cous cous, shrimp, shrimp salad, vinaigrette, watercress, whole grains, zucchini, zucchini ribbons